Chipotle Chuck Roast Recipe

This tender, smoky Chipotle Chuck Roast Recipe is made with beef chuck, chipotle peppers in adobo, and aromatic spices, ready in about eight hours. The meat becomes so soft that it shreds effortlessly with two forks, soaking up the rich, spicy sauce. I love making this for meal prep because the flavors actually improve after sitting in the fridge overnight.

Better Than Takeaway

Making this at home allows you to control the heat level, something I struggled with when ordering out. I realized that blending the sauce before cooking ensures every strand of beef gets coated evenly, creating a consistent flavor that restaurant versions sometimes lack.

My first attempt was too watery because I didn’t sear the meat first. Now, I always brown the chuck roast deeply to lock in flavor before the slow cooking begins, resulting in a much richer final dish.

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Chipotle Chuck Roast Recipe Ingredients

• 4 lb beef chuck roast, cut into large chunks
• 2 tbsp vegetable oil
• 3-4 chipotle peppers in adobo sauce (plus 2 tbsp sauce)
• 1 cup beef broth
• 1/4 cup apple cider vinegar
• 4 cloves garlic, peeled
• 1 tbsp dried oregano
• 1 tbsp ground cumin
• 1/2 tsp ground cloves
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper

How To Make Chipotle Chuck Roast Recipe

1. Sear the Beef: Season the beef chunks generously with salt and pepper. Heat the vegetable oil in a large skillet over high heat and sear the meat on all sides until deeply browned, about 3-4 minutes per batch.
2. Prepare the Sauce: While the beef sears, combine the chipotle peppers, adobo sauce, beef broth, apple cider vinegar, garlic, oregano, cumin, and cloves in a blender. Blend until completely smooth.
3. Combine Ingredients: Place the seared beef chunks into the slow cooker. Pour the blended sauce over the meat and tuck the bay leaves in between the chunks.
4. Slow Cook: Cover the pot and cook on Low for 7-8 hours or High for 4-5 hours. The meat is ready when it pulls apart easily with a fork.
5. Shred and Serve: Remove and discard the bay leaves. Shred the beef directly in the slow cooker using two forks, tossing it well to coat in the juices before serving.

Recipe Tips

• Trim the fat: Cut off large, hard chunks of fat before cooking, but leave the marbling to keep the meat moist during the long cook time.
• Don’t skip searing: Browning the meat creates a Maillard reaction, adding a deep savory flavor that boiling alone cannot achieve.
• Adjust the heat: For a milder dish, use only one or two chipotle peppers and remove the seeds before blending.

What To Serve With Chipotle Chuck Roast

Serve this shredded beef over cilantro-lime rice with a generous scoop of black beans for a classic burrito bowl experience. It also works perfectly tucked into warm flour tortillas topped with fresh corn salsa and a dollop of sour cream.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze portions for up to 3 months; just thaw overnight in the fridge before reheating gently on the stove.

FAQs

Can I make this in an Instant Pot? Yes, sear the meat using the Sauté function, then cook on High Pressure for 60 minutes followed by a natural release.

Is chuck roast the only cut I can use? Beef brisket or bottom round can work, but chuck roast has the ideal fat content for shredding without becoming dry.

Is this recipe spicy? It has a moderate kick from the chipotles, but you can easily control the spice level by reducing the number of peppers used in the blender.

Nutrition

• Calories: 345 kcal
• Total Fat: 22g
• Saturated Fat: 9g
• Cholesterol: 105mg
• Sodium: 580mg
• Total Carbohydrate: 4g
• Protein: 32g