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2lbs Organic Grass-Fed Beef Chuck Roast
2 cups beef stock
16oz can of crushed tomatoes
4 cloves garlic (chopped)
1 yellow onion (chopped)
3-4 dried chipotle peppers
3-4 bay leaves
1/2 stick unsalted butter
Salt & Pepper
Allow roast to come up to around room temperature.
Fully season roast on all sides with salt and pepper.
Heat skillet (we prefer cast iron) over medium-high heat and then sear beef roast on all sides for about 60 seconds per side.
Season the seared beef on all sides with oregano, paprika, cumin, salt and pepper.
To a slow cooker add beef stock, crushed tomatoes, dried chipotles, chopped onions, chopped garlic, bay leaves and butter.
Add the beef roast to the slow cooker (add extra beef stock or a little water if needed to fully cover the roast)
Set the slow cooker to high, cover, and set a time for 4 hours.
After 4 hours, beef should be tender and starting to fall apart on its own.
Lower slow cooker temperature to low and set timer for 60 more minutes.
After 60 minutes, remove beef roast from the slow cooker (discarding leftover liquids in the slow cooker)
Set on a cutting board and pull apart the roast into strips using a fork.
Serve on your choice of corn or flour tortillas with pico-de-gallo, cotija cheese and a squeeze of fresh lime juice.