Braised Chuck Roast with Roasted Red Pepper Sauce
  • 1 (3-pound) 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
  • 3 chipotle peppers in adobo sauce, diced, to yield 2 tablespoons
  • 1 tablespoon smoked Spanish paprika
  • 1 cup beef broth
  • 1 (15-ounce) can diced tomatoes
  • 2 tablespoons chopped fresh cilantro (for garnish)
  • Sour cream for garnish
  1. Preheat broiler or oven to 450°F. 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. Remove from oven; when cool, discard skin that easily comes off, chop and transfer to slow cooker.
  2. Season beef with salt and pepper. Heat remaining 2 tablespoons olive oil in large heavy-bottomed pan. Brown beef over medium-high heat on all sides; transfer to slow cooker. Add onions, chipotle peppers and paprika to pan. Stir to remove beef bits from bottom of pan. Add broth and diced tomato; pour over beef.
  3. Braise on low 6 hours or until beef is fork tender.
  4. Remove roast from cooker and place on cutting board. Pull apart with forks to bite-sized pieces. Skim excess fat from braising liquid. Stir beef back into sauce. Serve, garnished with cilantro and a dollop of sour cream.
Recipe by Certified Angus Beef brand blog - Go Rare at