Description
Slow-simmered crockpot chipotle shredded beef delivers rich, smoky flavors that dance across palates with Mexican-inspired zest. Tender meat melts in your mouth, promising a delicious culinary journey that satisfies deeply.
Ingredients
Scale
Main Protein:
- 3 to 4 pounds (1.4 to 1.8 kilograms) beef chuck roast
Aromatic Vegetables:
- 1 large onion, diced
- 4 cloves garlic, minced
Spices and Seasonings:
- 2 to 3 chipotle peppers in adobo sauce, chopped
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Liquid Components:
- 1 cup (240 milliliters) beef broth
- 1 (14.5 ounces/411 grams) can diced tomatoes (fire-roasted preferred)
- 2 tablespoons lime juice (freshly squeezed)
Optional Ingredient:
- 1 tablespoon apple cider vinegar
Instructions
- Prepare the beef by meticulously trimming excess fat from the chuck roast and generously seasoning with salt and pepper on all surfaces.
- Create a flavorful base in the crockpot by spreading diced onions and minced garlic across the bottom, then carefully positioning the seasoned roast on top.
- Craft a robust sauce by whisking together chopped chipotle peppers, beef broth, diced tomatoes, cumin, smoked paprika, oregano, chili powder, and fresh lime juice until thoroughly combined.
- Lavishly pour the sauce mixture over the roast, ensuring complete coverage. Cook on low temperature for 8-10 hours (or high for 5-6 hours) until meat becomes exceptionally tender and easily pulls apart.
- Transfer the cooked roast to a cutting board and methodically shred the meat using two forks, pulling the beef into succulent, thin strands.
- Reintroduce the shredded beef to the crockpot, gently folding it into the remaining sauce. Taste and refine seasoning with additional salt, pepper, or chipotle peppers as desired.
- Allow the beef to rest in the sauce for 10-15 minutes on warm setting, enabling deeper flavor absorption and ensuring optimal moisture.
- Serve the chipotle-infused beef in versatile presentations like tacos, burritos, rice bowls, or salads, garnishing with fresh cilantro, creamy avocado, or zesty lime wedges.
Notes
- Select a well-marbled chuck roast for maximum tenderness and rich flavor, ensuring the meat stays juicy during slow cooking.
- Adjust chipotle pepper amounts based on heat preference, starting with less and gradually adding more for controlled spiciness.
- For a leaner version, trim excess fat completely and use low-sodium beef broth to reduce overall calorie content.
- Consider making this recipe ahead of time, as flavors intensify when beef sits in sauce overnight, creating more complex taste profiles.
- Prep Time: 20 minutes
- Cook Time: 10 hours (on Low) or 5 hours (on High)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 311 kcal
- Sugar: 2 g
- Sodium: 456 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 5 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 110 mg