Description
A comforting and flavorful slow cooker beef chuck roast recipe that cooks while you’re at work or school.
Ingredients
Scale
- 2 pounds beef chuck roast
- 1 onion, diced
- 4 cloves garlic, minced
- 2 bell peppers, chopped
- 1 can (14 ounces) diced tomatoes
- 2 cups low-sodium beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Trim excess fat off the beef chuck roast and cut it into large chunks.
- In a skillet, sear the meat until browned on all sides.
- In the slow cooker, add beef chunks, diced onion, garlic, bell peppers, diced tomatoes, beef broth, chili powder, cumin, salt, and pepper; stir gently to mix.
- Cover and cook on low heat for 8 hours or high heat for 4 hours.
- Garnish with fresh cilantro just before serving.
- Ladle into bowls and enjoy with warm tortillas or over rice.
Notes
For a vegetarian option, consider using hearty vegetables or canned beans instead of beef. Leftovers can be used in various dishes like enchiladas or tacos.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg