Chuck roast is so flavorful and versatile, that I panic when I don’t have one in the freezer. I love it in barbecued beef, it is a succulent addition to beef and broccoli, makes the best rogan josh I have ever tasted, and a fabulous Beef Barbacoa. If you’re not familiar with the latter, you are in for a real treat. Ideally, it makes an excellent filling in hard or soft tacos, enchiladas, or burritos. I find it equally delicious on top of a taco salad. Toss on a couple of Fritos, and I am in absolute heaven.
This is an easy recipe because, aside from searing the meat in a pan on the stove (something you need to do in order to seal in the juices), everything is done in the crockpot. Just sit back, relax, enjoy the heady aroma, and prepare for some delicious eating come dinnertime.
Ingredients:
4 pound chuck roast
2 tablespoons vegetable oil
1/3 cup apple cider vinegar
4 large garlic cloves, minced
1-1/2 tablespoons cumin, more or less, to taste
2 chipotle chiles in adobo, more or less, to taste
2 teaspoons dried oregano
1/4 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt
3/4 cup chicken stock
3 tablespoons freshly squeezed lime juice
2 bay leaves
Directions:
Season roast with salt and pepper; set aside. In a large skillet, heat vegetable oil until shimmering. Carefully place meat into pan. Sear on both sides, and then all edges. Place seared roast into a 6-quart slow cooker, and set to “high.”
Place remaining ingredients EXCEPT bay leaves into a blender or food processor and pulse until smooth. Pour the sauce over the meat, toss in bay leaves, cover and cook on high heat for 6 hours (or low for 10).
Carefully remove roast from slow cooker, shred meat, removing any pieces of fat. Return beef to sauce, stir to coat, and serve.