Versatile Beef
Get ready to transform your meals with this "Versatile Beef" recipe, a hearty and flavorful dish that’s as customizable as it is delicious. Featuring tender, slow-simmered beef chuck roast infused with the rich aromas of smoked paprika, garlic, cumin, and a splash of soy and Worcestershire sauces, this recipe is packed with depth and complexity. Perfectly braised in a savory tomato-based broth, the beef becomes melt-in-your-mouth tender, making it ideal for shredding and serving in countless ways. Use it as the star of tacos, serve it over rice, or pair it with roasted vegetables for a comforting meal. With just 15 minutes of prep time and a hands-off cooking approach, this slow-cooked beef recipe is perfect for busy weeknights or weekend meal prep. Enjoy the flexibility and flavor of this dish while creating new family favorites!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 medium, diced onion
- 4 minced garlic cloves
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
Instructions
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add olive oil.
Season the beef chuck roast with salt and black pepper on all sides.
Sear the beef in the pot for 2-3 minutes per side until browned. Remove from pot and set aside.
In the same pot, add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for an additional 30 seconds until fragrant.
Stir in tomato paste, smoked paprika, ground cumin, and dried oregano. Cook for 1-2 minutes to develop the flavors.
Deglaze the pot by adding the beef broth, scraping up any browned bits from the bottom.
Mix in soy sauce, Worcestershire sauce, and add the bay leaf.
Return the seared beef to the pot, ensuring it's submerged in the liquid. Cover with a lid.
Reduce heat to low and let the beef simmer gently for 4 hours, turning the meat occasionally to ensure even cooking.
After cooking, remove the bay leaf and shred the beef using two forks.
Serve the beef as desired: in tacos, over rice, or alongside roasted vegetables. Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 793 mg | 34% | |
| Total Carbohydrate | 5.5 g | 2% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 2.1 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 577 mg | 12% | |
*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.
