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.

Ingredients

• 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

Instructions

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-size pieces. Skim excess fat from braising liquid. Stir beef back into sauce.
10. Serve, garnished with cilantro and a dollop of sour cream.

Attribution

Recipe and photo used with permission from: Certified Angus Beef
Recipe created by Chef Fritz Gitschner, C.M.C., for Certified Angus Beef