Description
This Crockpot Chipotle Shredded Beef recipe is a flavorful and tender dish made with a beef chuck roast slow-cooked in a smoky, spicy chipotle and adobo sauce. Perfect for tacos, burritos, or served over rice, it combines the rich taste of chipotle peppers, garlic, and aromatic spices for a comforting meal with minimal hands-on time.
Ingredients
Scale
Beef and Marinade
- 3-4 lb beef chuck roast
- 2 chipotle peppers in adobo sauce (chopped)
- 3 cloves garlic (minced)
- 1 large onion (chopped)
- 1 cup beef broth
- 1/4 cup tomato paste
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 tablespoon lime juice
- Salt and pepper to taste
For Searing (Optional)
- 1 tablespoon olive oil
Instructions
- Sear the Beef (optional): Heat the olive oil in a large skillet over medium-high heat. Place the beef chuck roast in the skillet and sear each side for about 4-5 minutes until browned. This step adds extra flavor but can be skipped. Then, transfer the seared beef to the crockpot.
- Prepare the Sauce: In the crockpot, add the chopped chipotle peppers, minced garlic, chopped onion, beef broth, tomato paste, ground cumin, chili powder, smoked paprika, dried oregano, lime juice, salt, and pepper. Stir thoroughly to combine all the ingredients into a unified sauce.
- Cook the Beef: Cover the crockpot with the lid and cook the beef on low for 8-10 hours or on high for 4-5 hours. The goal is for the beef to become tender enough to shred easily with a fork.
- Shred the Beef: Once the cooking is complete, carefully remove the beef from the crockpot. Using two forks, shred the meat into bite-sized pieces. Return the shredded beef back into the crockpot sauce and stir to combine all the flavors.
- Serve: Enjoy the shredded beef in tacos, burritos, or served over rice. Garnish with your favorite toppings such as fresh cilantro, chopped onions, or shredded cheese to enhance the dish.
Notes
- Searing the beef is optional but enhances the flavor and texture.
- Chipotle peppers in adobo sauce can be adjusted for desired heat level.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Use beef broth with low sodium if watching salt intake.
- This recipe is ideal for meal prep and can be easily doubled for large groups.
