Wednesday, July 22, 2009

Smokey Beef

This slow-simmered beef with just the right amount of spice is my favorite new use for beef roasts. I have a freezer full of roasts so this is a great recipe that I can make during the summer when a traditional pot roast sounds way too heavy. And not to mention I don't want my oven on for hours roasting us out of our home.

The original recipe calls for a chuck roast that is defrosted, boneless, and is cut into 4 equal sizes. It also asks for it to be cooked in a dutch oven for 2 1/2 hours at 350 degrees. I have made this a few times now and have used a different roast each time. This last time I used an arm roast and I did not bother to defrost it, remove the bone or cut it into pieces. I also prefer to make it in the crock pot. It does take much longer but it is nice not to have the oven on during these warm summer months. I often put in on before I go to bed and then just turn the crock pot down to warm until we are ready for lunch or dinner. I have found that whatever roast, cooking, or preparation method you choose it always turns out great. Our lab also appreciates the adobo flavored bone. :)

The first couple of times I made this I served the beef with corn tortillas that were given a quick char. That is very good but the last time I made it I decided to make some flat bread from my refrigerator dough from Artisan Bread In Five Minutes a Day and that was really good. Bottom line, this is a great use of those pot roasts that are in your freezer.


Serves 8
  • 2 to 3 tablespoons chopped canned chipotle chiles in adobo
  • 1/2 cup ketchup
  • 8 garlic cloves, chopped
  • 2 teaspoons dried oregano
  • 1 cup water
  • Coarse salt and ground pepper
  • 1 3 pound beef roast (chuck, rump, arm roast, etc.), excess fat trimmed
  • tortillas or flat bread
  • toppings as desired


1. In a crock pot mix together chiles, ketchup, water, garlic oregano, salt and pepper.

2. Cut beef roast into 4 equal pieces (if the roast is frozen don't worry about this step and just turn the whole frozen roast to cover). Put the lid on the roast and set the crock pot to low. Let cook until beef is fork-tender about 6-8 hours. You can also roast the meat at 350 degrees in a covered dutch oven for about 2 1/2 hours.

3. Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper. Serve beef with tortillas or flat bread and desired toppings.

Recipe from the March 2009 issue of Everyday Food.


  1. I'm going to have to make this one, Krystal! I also have a lot of roasts in the freezer from the grass-fed beef we bought in the winter and I haven't wanted to make a "roast" in the heat. Thanks!

  2. Yum! I'm going to try this one. I love crockpot recipes! I've still got to get my bread going. Rachel has been making it and it seems like whenever I'm there, she has a fresh loaf. Delicious! (But I'm a little worried I'd eat too much bread and add to my middle aged middle!!)


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