Servings | Prep Time | Cook Time | Passive Time |
10-15people | 5minutes | 20minutes | 6-8hours |
Servings | Prep Time |
10-15people | 5minutes |
Cook Time | Passive Time |
20minutes | 6-8hours |
Ingredients
- 4 tbsp olive oil divided
- 4-5 lb Beef Chuck roast cut in half
- 4 tsp Chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 2 cups beef stock
- 4 chipotle peppers in adobo sauce minced
- 1 Large yellow onion diced
- 1 head garlic gloves minced
Servings: people
Units:
Ingredients
Servings: people
Units:
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Instructions
- Whisk all seasonings together in a small bowl and rub them generously over all sides of the beef. Heat up half of your olive oil over medium-high heat and brown the beef in a large pan for a couple of minutes on each side. Don't overdo it! Remove beef from the pan and drop in a 5-6qt. slow cooker.
- Add the rest of your olive oil and saute the diced onions until they are tender. Add the garlic and saute for another minute or two.
- Add the beef stock, using a spatula to deglaze the pan - you want to get any browned bits from the bottom of the pan. Stir in the chipotle peppers and tomato paste and bring to a boil. Reduce the heat and simmer for 3-5 minutes until the sauce has thickened a bit.
- Pour the sauce over the beef and cook on low for 6-8 hours or high for 3-4 hours. Once the beef shreds easily, you're good to go. Shred the beef with 2 forks and enjoy.
Recipe Notes
[recipe][recipe]I love that slow cookers are so forgiving! Most recipes do just fine if you leave them hanging around in the Crock-Pot longer than you intended, and this one is not exception.
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