Stomparato Stampede
Get ready to wow your taste buds with "Stomparato Stampede," a hearty and flavor-packed dish perfect for cozy nights or crowd-pleasing gatherings. This slow-cooked beef chuck roast is infused with aromatic spices like smoked paprika, cumin, and chili powder, then simmered in a rich, tangy tomato-based sauce enhanced by a hint of sweetness from brown sugar. The result? Tender, melt-in-your-mouth shredded beef that pairs beautifully with creamy mashed potatoes or your favorite side. With just 20 minutes of prep and a few hours of gentle cooking, this one-pot wonder strikes the perfect balance of bold flavor and comforting simplicity. Perfect for dinner parties or meal prepping, "Stomparato Stampede" is a must-try for beef lovers and comfort food enthusiasts alike.
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Recipe Information
Ingredients
- 2 lbs beef chuck roast
- 2 tbsp olive oil
- 1 large yellow onion
- 4 garlic cloves
- 14.5 oz (1 can) diced tomatoes
- 1.5 cups beef broth
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 bay leaf
- 0.5 tsp red chili flakes
- 1 tbsp brown sugar
- 1.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp (chopped) fresh parsley
- 4 cups mashed potatoes (optional, for serving)
Instructions
Pat the beef chuck roast dry with paper towels and season all sides with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Heat a large Dutch oven or heavy pot over medium-high heat, then add the olive oil.
Sear the beef on all sides until browned, about 4-5 minutes per side. Remove the beef from the pot and set aside.
Lower the heat to medium and add the diced yellow onion to the same pot. Stir occasionally and cook until softened and translucent, about 5-7 minutes.
Add the minced garlic and cook for another 1 minute, stirring frequently to avoid burning.
Stir in the tomato paste, smoked paprika, ground cumin, chili powder, and red chili flakes. Cook for 1-2 minutes to bloom the spices.
Pour in the beef broth and scrape the bottom of the pot with a wooden spoon to deglaze and pick up any browned bits.
Add the can of diced tomatoes (with juices), brown sugar, bay leaf, and the remaining 0.5 teaspoon of salt. Stir everything together.
Return the seared beef to the pot, nestling it into the tomato mixture. Bring the liquid to a gentle simmer.
Reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook for 2.5 to 3 hours, or until the beef is fork-tender. Check occasionally, stirring the sauce and ensuring it doesn't dry out (add extra broth if necessary).
Once the beef is tender, remove it from the pot and shred with two forks. Discard any excess fat and the bay leaf.
Return the shredded beef to the sauce and stir to combine. Taste and adjust seasonings as needed.
Serve hot over a bed of mashed potatoes or your favorite starch, garnished with fresh chopped parsley.
Nutrition Facts
Calories |
3490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.4 g | 297% | |
| Saturated Fat | 87.1 g | 435% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 727 mg | 242% | |
| Sodium | 7394 mg | 321% | |
| Total Carbohydrate | 195.0 g | 71% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 39.5 g | ||
| Protein | 189.8 g | 380% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 458 mg | 35% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 6107 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
