Braised Slow Cooker Chuck Roast
with Roasted Pepper Sauce

Braised Slow Cooker Chuck Roast with Roasted Pepper Sauce is soul-warming and hearty. Make a boldly flavored fall-apart beef meal with this easy recipe.

Braised Slow Cooker Chuck Roast


  • 3 pounds Certified Angus Beef® chuck roast
  • 3 red bell peppers
  • 4 large garlic cloves, cut in half
  • 3 tablespoons olive oil, divided
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 large Spanish onion, sliced
  • 2 tablespoons diced,chipotle peppers in adobo sauce
  • 1 tablespoon smoked Spanish paprika
  • 1 cup beef stock
  • 1 (15 ounce) can diced tomatoes
  • 2 tablespoons chopped fresh cilantro (for garnish)
  • Sour cream for garnish


  1. Heat broiler or oven to 450 degrees F.
  2. Quarter and core red peppers; toss with garlic and one tablespoon olive oil in a large bowl to coat. Evenly space peppers on a large sheet tray and place under broiler to blister and blacken pepper skins, about 10 minutes.
  3. Remove from oven; when cool, discard skin (it easily comes off), chop peppers and transfer to slow cooker.
  4. Season chuck roast with salt and pepper.
  5. Heat remaining 2 tablespoons olive oil in large heavy-bottom pan. Brown roast over medium-high heat on all sides; transfer to slow cooker.
  6. Add onions, chipotle peppers and paprika to pan. Stir to remove browned bits from bottom of pan.
  7. Add stock and diced tomatoes; pour over roast.
  8. Cover and cook on LOW for 6 hours or until roast is fork tender.
  9. Remove roast from cooker and place on cutting board. Pull apart with forks to bite-sized pieces. Skim excess fat from braising liquid. Stir beef back into sauce.
  10. Serve, garnished with cilantro and a dollop of sour cream.

Yield: 6 to 8 servings | Prep: 15 min | cook: 2 hr 15 min

Recipe created by Chef Fritz Gitschner, C.M.C., for Certified Angus Beef

Recipe and photo used with permission from: Certified Angus Beef

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