There is nothing more satisfying on a cool weather day than having a soup, stew or chili cooking in the crockpot and filling the house with all the delicious smells.
Chuck Roast is a cut of meat that does best when cooked low and slow, which is why it is a perfect fit for a slow cooker. When thinking about developing a recipe for chili using the slow cooker, this cut was a perfect fit and a nice change of pace from a chili using ground beef or turkey!
Using our Smoked EVOO and Spicy Mole Dark Balsamic, the flavor of this chili has a mild touch of heat so if you're looking for a stronger hit of heat, try adding one of our various chile flakes - Jalapeno, Ancho, Scotch Bonnet, all kinds of heat levels!
- 2-3 lb beef chuck roast
- 2 tablespoons Smoked Extra Virgin Olive Oil
- 2 teaspoons kosher or sea salt, divided
- 1/2 tablespoon granulated garlic
- 1 teaspoon Mexican oregano
- 1 teaspoon ground cumin
- 1 tablespoon sweet smoked paprika
- 2 tablespoons Spicy Mole Dark Balsamic
- 3oz tomato paste
- 2 15oz cans tomato sauce
- 2 cups beef broth
- 1 can black beans, rinsed and drained
- 1 can red kidney beans (light or dark), rinsed and drained
- 1 can pinto beans, rinsed and drained
- shredded cheese, chopped onions, sour cream (optional)
Place chuck roast in slow cooker - rub 1 tablespoon of Smoked EVOO on top side and sprinkle with 1/2 tsp salt. Flip the chuck roast over and repeat with EVOO and salt on the other side.
Add remaining spices and Spicy Mole Dark Balsamic on the chuck roast. Add cans of beans into the crockpot around the meat.
In a separate bowl, add tomato sauce, tomato paste, beef broth and 1 tsp salt and whisk together. Pour this over the meat and beans in the crockpot.
Cook in slow cooker on low for 8-10 hours or until chuck roast pulls apart easily. It's easiest to remove the chuck roast from the slow cooker and shred on a board, then add it back into the chili but you can also shred it in the crockpot.
Serve with shredded cheese, chopped onions and/or sour cream!
This can also be cooked on High for 5-6 hours but the chuck roast just won't quite get as tender in that time frame. It'll still shred and taste yummy but if you can do the low setting for 8-10 hours, it's totally worth it.
