Melt‑in‑your‑mouth grass‑fed chuck roast braised low and slow with jalapeños, onions, organic potatoes and carrots. Bright, beefy, and just the right kick—set it and forget it.

Quick Stats

• Serves: 6–8

• Prep: 15 minutes • Cook: 8–10 hours (Low) or 4–5 hours (High)

• Gear: 6–7 qt slow cooker (Crockpot), skillet for optional sear

Ingredients

• 3–3.5 lb grass‑fed beef chuck roast

• 2 tsp fine sea salt, 1 tsp black pepper

• 1–2 Tbsp avocado oil (for searing, optional)

• 1 large onion, sliced

• 4 garlic cloves, sliced

• 2–3 jalapeños, sliced (seeds in for extra heat)

• 1½ lb potatoes (gold or russet), 1½‑inch chunks

• 1 lb carrots, peeled, 1½‑inch chunks

• 1 cup beef broth (low‑sodium)

• 2 Tbsp tomato paste

• 1 Tbsp apple cider vinegar (or 2 Tbsp pickled jalapeño brine)

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp chili powder

• 1 tsp dried oregano (Mexican if you have it)

• 1 bay leaf

• Lime wedges & chopped cilantro, for finishing

Directions

1. Season & (Optional) Sear
   Pat roast dry; season all sides with salt and pepper. Sear in hot oil 3–4 minutes per side until browned.

2. Load the Cooker
   Layer onion, potatoes, carrots, jalapeños, and garlic in the crock. Place roast on top.

3. Mix the Braising Liquid
   Whisk broth, tomato paste, vinegar (or jalapeño brine), cumin, smoked paprika, chili powder, oregano. Pour around the roast; add bay leaf.

4. Cook
   Cover and cook Low 8–10 hours (best) or High 4–5 hours, until fork‑tender.

5. Finish & Serve
   Discard bay leaf. Shred or slice beef; toss with cooking juices. Squeeze lime over the top and shower with cilantro. Spoon over the tender potatoes and carrots.

Flavor‑Pop Tip: For crispy edges, spread shredded beef on a sheet pan and broil 3–5 minutes, then ladle juices over to keep it succulent.

Variations

• Extra heat: Add a diced chipotle in adobo or another fresh jalapeño.

• Thicker gravy: Simmer 2 cups braising liquid in a saucepan 5–8 minutes or whisk in 1 Tbsp cornstarch/arrowroot slurry and simmer to gloss.

Estimated Nutrition (per 1 of 6 servings)

~520 kcal • 40 g protein • 26 g carbs • 28 g fat (varies by cut and portions).