Argentine Asado Style Beef Crockpot

Serves 6 · 20 min prep · 480 min cook

Ingredients

• 3 lb beef chuck roast
• 2 red bell peppers, sliced
• 1 large yellow onion, sliced
• 6 garlic cloves, smashed
• 1 1/2 cups beef broth
• 3 tbsp red wine vinegar
• 2 tbsp tomato paste
• 2 tsp smoked paprika
• 1 1/2 tsp dried oregano
• 1 tsp ground cumin
• 2 bay leaves
• 2 tsp salt
• 1 tsp black pepper
• 1/3 cup fresh parsley, chopped
• 2 tbsp fresh oregano leaves
• 3 tbsp olive oil
• as needed crusty bread or roasted potatoes for serving

Instructions

1. 1Pat the chuck roast dry and season all sides generously with salt, black pepper, smoked paprika, dried oregano, and cumin.
2. 2Heat olive oil in a large skillet over medium-high heat. Sear the roast 3 to 4 minutes per side until a deep brown crust forms; transfer to a 6-quart slow cooker.
3. 3In the same skillet, add a splash of the beef broth to deglaze, scraping up the browned bits. Pour this liquid over the roast.
4. 4Scatter sliced onions, bell peppers, and smashed garlic and on top of the beef. Whisk remaining broth with vinegar and tomato paste, then pour over everything. Add bay leaves.
5. 5Cover and cook on low for 8 to 9 hours or on high for 5 to 6 hours, until the beef is fork-tender and pulls apart easily.
6. 6Transfer the roast to a cutting board. Skim excess fat from the cooking liquid if desired, then keep the peppers and onions warm in the juices.
7. 7Slice or roughly shred the beef against the grain. Return it to the slow cooker and toss gently so it soaks up the smoky asado-style juices.
8. 8Stir together the remaining olive oil with chopped parsley and fresh oregano to make a quick chimichurri-style drizzle.
9. 9Serve the beef and peppers in shallow bowls with plenty of juices, spoon the herb oil over the top, and pass crusty bread or roasted potatoes for soaking.