Ingredients:

  • 3 lbs Beef Chuck Roast, trimmed of excess fat
  • 2 tsp Kosher Salt, plus more for seasoning
  • 1 tsp Black Pepper, freshly ground
  • 2 Tbsp Olive Oil (or neutral cooking oil), for searing
  • 1 large Yellow Onion, finely diced
  • 4 Garlic Cloves, minced
  • 2 Tbsp Tomato Paste
  • 2 Tbsp Chili Powder (Ancho)
  • 1 Tbsp Ground Cumin
  • 1 tsp Dried Oregano (Mexican)
  • 1 tsp Smoked Paprika
  • 1 Tbsp Chipotle in Adobo Sauce, minced
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 1 cup Low Sodium Beef Stock (or quality bone broth)
  • 1 Tbsp Freshly Squeezed Lime Juice
  • 1 ½ cups Long Grain White Rice, rinsed well
  • 1 cup Water or Beef Stock (specifically for the rice)
  • 1 cup Frozen Sweetcorn (Optional)
  • 1 cup Shredded Cheddar or Monterey Jack Cheese
  • ½ cup Chopped Fresh Coriander (Cilantro), for garnish

Instructions:

  1. Pat the chuck roast dry. Season generously with salt and pepper. Heat the olive oil in a large pan over high heat. Sear the beef aggressively for 3-4 minutes per side until deeply golden brown. Remove the beef and place it directly into the slow cooker basin.
  2. Reduce the heat to medium-low. Add the diced onion to the same pan, scraping up any delicious browned bits. Sauté for 5 minutes until soft. Add the garlic, tomato paste, chili powder, cumin, oregano, smoked paprika, and chipotle. Cook for 1 minute until fragrant.
  3. Pour the aromatic mixture over the beef in the slow cooker. Add the canned diced tomatoes, 1 cup of beef stock, and lime juice. Ensure the beef is mostly submerged. Cover the slow cooker tightly. Cook on LOW for 6 to 8 hours or on HIGH for 4 hours.
  4. After the cooking time, the beef should be fork-tender. Carefully remove the beef to a clean cutting board and shred it using two forks, discarding any large pieces of fat. Return the shredded beef to the liquid in the slow cooker.
  5. Rinse the 1 ½ cups of long-grain rice thoroughly until the water runs clear. Stir the rinsed rice, the extra 1 cup of water/stock, and the frozen sweetcorn (if using) into the shredded beef mixture. Ensure the rice is fully covered by the liquid.
  6. Increase the heat to HIGH and cook, covered, for another 25 to 30 minutes. The rice should be tender and have absorbed most of the liquid, resulting in a thick, saucy consistency.
  7. Sprinkle the shredded cheese evenly over the top of the beef and rice mixture. Cover the pot for 5 minutes until the cheese is bubbling and melted. Garnish generously with fresh coriander before serving.