Slow-Cooked Beef Chuck Roast
Ingredients
For the beef:
- 1.7kg beef chuck roast
- Salt u0026 freshly cracked black pepper, to taste
- 1 tbsp sweet paprika
- 2 tsp ground cumin
- 1 tbsp dried oregano
- Pinch of chilli powder (optional)
- 2 tbsp olive oil
- 5 garlic cloves, smashed
- 1 brown onion, sliced
- 1 red capsicum, sliced
- 125ml (½ cup) beef stock
- 400g tin crushed tomatoes
- 1 tbsp chipotle in adobo sauce
- Juice of 1 lime
- Juice of ½ orange
To serve:
- Soft tortillas
- Avocado, sliced
- Tomato, chopped
- Corn kernels (fresh or from a tin)
- Fresh coriander, chopped
- Sour cream or Greek yoghurt
- Lime wedges
Tips for the perfect Slow-Cooked Beef Chuck Roast
Don’t skip the searing: Browning the chuck roast before slow cooking or baking adds a ton of depth and flavour to the dish. It’s worth the extra step, as it enhances the natural meat flavours and creates a delicious crust.
Adjust spice levels: Chipotle in adobo sauce adds a smoky, spicy kick. If you prefer a milder flavour, reduce the amount. It’s all about adjusting to your taste!
Time it right: If you’re cooking in the oven, make sure to cook your beef for 3.5–4 hours (about 1 hour per 500g of beef), depending on your roast’s size. This ensures a melt-in-your-mouth texture. If you’re using a slow cooker, cook on high for 3–4 hours or until the beef is easily shredded.
Crisp the beef (optional): After shredding, you can place the beef back in the oven uncovered for 15–30 minutes at 200°C. This gives the beef a nice crisp on top and adds even more texture to your tacos.
Directions
- Preheat your oven to 175°C (fan forced) if you’re not using a slow cooker.
- If using a slow cooker, set it to high.
- Pat the beef dry with paper towel. Rub the beef with 1 tbsp olive oil and season both sides generously with salt and pepper.
- In a small bowl, combine the paprika, cumin, oregano and chilli powder if using. Rub this spice mix evenly over both sides of the meat.
- Heat the remaining olive oil in a large pan over medium-high heat. Sear the chuck roast for 2–3 minutes on each side until well browned.
- Transfer the beef to a large oven-safe casserole dish with a lid (or your slow cooker).
- Add garlic, onion, capsicum, beef stock, crushed tomatoes, chipotle in adobo, lime juice and orange juice. Give it a gentle mix, spooning some of the liquid over the top of the meat.
- In the oven: Cover with a lid and place in the oven for 3.5–4 hours (based on 1 hour per 500g, plus an extra hour).
- In the slow cooker: Cook on high for 3–4 hours or until the meat is tender and shreds easily.
- Remove the roast from the oven or slow cooker and transfer the meat to a plate. While you shred it with two forks, simmer the sauce in the dish (or on the stovetop if oven-safe) to let it reduce and thicken slightly. Return the shredded beef to the sauce and mix well.
- If you're using the oven, place the dish back in uncovered at 200°C for 15–30 minutes to let the top crisp up slightly.
- Load the shredded beef into warm tortillas and top with avocado, tomato, corn, coriander and a dollop of sour cream. Squeeze over extra lime if you like.
Ingredients
For the beef:
- 1.7kg beef chuck roast
- Salt u0026 freshly cracked black pepper, to taste
- 1 tbsp sweet paprika
- 2 tsp ground cumin
- 1 tbsp dried oregano
- Pinch of chilli powder (optional)
- 2 tbsp olive oil
- 5 garlic cloves, smashed
- 1 brown onion, sliced
- 1 red capsicum, sliced
- 125ml (½ cup) beef stock
- 400g tin crushed tomatoes
- 1 tbsp chipotle in adobo sauce
- Juice of 1 lime
- Juice of ½ orange
To serve:
- Soft tortillas
- Avocado, sliced
- Tomato, chopped
- Corn kernels (fresh or from a tin)
- Fresh coriander, chopped
- Sour cream or Greek yoghurt
- Lime wedges
Tips for the perfect Slow-Cooked Beef Chuck Roast
Don’t skip the searing: Browning the chuck roast before slow cooking or baking adds a ton of depth and flavour to the dish. It’s worth the extra step, as it enhances the natural meat flavours and creates a delicious crust.
Adjust spice levels: Chipotle in adobo sauce adds a smoky, spicy kick. If you prefer a milder flavour, reduce the amount. It’s all about adjusting to your taste!
Time it right: If you’re cooking in the oven, make sure to cook your beef for 3.5–4 hours (about 1 hour per 500g of beef), depending on your roast’s size. This ensures a melt-in-your-mouth texture. If you’re using a slow cooker, cook on high for 3–4 hours or until the beef is easily shredded.
Crisp the beef (optional): After shredding, you can place the beef back in the oven uncovered for 15–30 minutes at 200°C. This gives the beef a nice crisp on top and adds even more texture to your tacos.
Directions
- Preheat your oven to 175°C (fan forced) if you’re not using a slow cooker.
- If using a slow cooker, set it to high.
- Pat the beef dry with paper towel. Rub the beef with 1 tbsp olive oil and season both sides generously with salt and pepper.
- In a small bowl, combine the paprika, cumin, oregano and chilli powder if using. Rub this spice mix evenly over both sides of the meat.
- Heat the remaining olive oil in a large pan over medium-high heat. Sear the chuck roast for 2–3 minutes on each side until well browned.
- Transfer the beef to a large oven-safe casserole dish with a lid (or your slow cooker).
- Add garlic, onion, capsicum, beef stock, crushed tomatoes, chipotle in adobo, lime juice and orange juice. Give it a gentle mix, spooning some of the liquid over the top of the meat.
- In the oven: Cover with a lid and place in the oven for 3.5–4 hours (based on 1 hour per 500g, plus an extra hour).
- In the slow cooker: Cook on high for 3–4 hours or until the meat is tender and shreds easily.
- Remove the roast from the oven or slow cooker and transfer the meat to a plate. While you shred it with two forks, simmer the sauce in the dish (or on the stovetop if oven-safe) to let it reduce and thicken slightly. Return the shredded beef to the sauce and mix well.
- If you're using the oven, place the dish back in uncovered at 200°C for 15–30 minutes to let the top crisp up slightly.
- Load the shredded beef into warm tortillas and top with avocado, tomato, corn, coriander and a dollop of sour cream. Squeeze over extra lime if you like.
Helpful Tips
Storage
Substitutions
Serving Suggestions
While it is perfect for tacos, you can serve the shredded beef in burritos or rice bowls too. Pile on your favourite toppings such as avocado, fresh tomato, corn or a spoonful of Greek yoghurt and let everyone build their own plate.
Watch How to Make It
