Spanish Smoked Paprika and Chorizo Crockpot Roast Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality smoked paprika, preferably Spanish, as it has a more robust and authentic taste. If you like a bit of heat, you can use hot smoked paprika or add a pinch of cayenne. The dish is forgiving, so feel free to adjust the amount of garlic to your liking.

When shredding the beef, do it right in the slow cooker so it can soak up the flavorful broth.

If you prefer a thicker sauce, you can remove the beef and reduce the liquid on the stovetop, but it's not necessary. Serve with extra smoked paprika on the side for those who want a stronger flavor.

Variations

• Spicy Chorizo Version: Use hot smoked paprika and add a pinch of cayenne pepper along with the paprika. You can also use a spicy dry-cured chorizo to add more heat. Serve with a drizzle of hot sauce for extra kick.
• Add Potatoes and Carrots: Add 2 cups of baby potatoes and 2 large carrots, peeled and cut into chunks, to the slow cooker before cooking. They will cook in the broth and absorb the flavors, making a one-pot meal.
• Use Pork Shoulder: Substitute the beef chuck roast with a 3-pound pork shoulder. The cooking time remains the same. The pork will be equally tender and flavorful, and it pairs beautifully with the chorizo and paprika.
• Make It a Stew: After shredding, stir in a cup of cooked chickpeas and a handful of chopped kale. Simmer for 10 minutes until the kale wilts. This turns the dish into a hearty stew, perfect for colder days.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of broth to maintain moisture.

Freezer

Freeze the shredded beef and chorizo in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat, stirring occasionally, until hot. Add a little beef broth or water if the mixture seems dry.

Store any leftover shredded beef and chorizo in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making the leftovers even more delicious.

Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to keep it moist.

This recipe is perfect for making ahead. You can assemble all the ingredients in the slow cooker insert the night before, cover, and refrigerate overnight.

In the morning, place the insert in the slow cooker and cook on low as directed. You may need to add a few extra minutes of cooking time since the ingredients start cold.

Serving ideas

Serve the shredded beef and chorizo over a bed of warm saffron yellow rice to soak up the rich, smoky broth. The rice provides a neutral, slightly floral base that balances the bold flavors of the meat. A sprinkle of fresh parsley adds a bright, herbal note that cuts through the richness.

This dish also works well in tacos, burritos, or as a filling for empanadas. The shredded beef is versatile and can be paired with a simple green salad or crusty bread for a complete meal.

For a heartier option, serve with warm tortillas and a dollop of sour cream or a simple tomato salsa.

Frequently asked questions

Recipe card

Spanish Smoked Paprika and Chorizo Crockpot Roast

Prep 15 minCook 8 hTotal 8 h 15 minServes 6

Ingredients

• 3 lb beef chuck roast
• 150 g dry-cured Spanish chorizo, sliced
• 2 tbsp sweet smoked paprika
• 200 g roasted piquillo peppers, drained
• 6 cloves garlic, minced
• 250 ml saffron beef broth
• chopped fresh parsley, for serving
• cooked saffron yellow rice, for serving

Instructions

1. Place the beef chuck roast in the bottom of a 6-quart slow cooker. Scatter the sliced chorizo over and around the roast. Sprinkle the smoked paprika evenly over the meat and chorizo. Add the roasted piquillo peppers and minced garlic, tucking them into the spaces around the roast. Pour the saffron broth over everything, making sure the liquid reaches the bottom of the cooker.
2. Cover the slow cooker with its lid. Set the heat to LOW and cook for 8 hours, undisturbed. The long, gentle heat will break down the collagen in the chuck roast, making it fork-tender. The chorizo will release its smoky oils, infusing the broth and meat with rich Spanish flavor.
3. Using two forks, shred the beef directly in the slow cooker, mixing it with the chorizo and peppers. The meat should fall apart easily. Stir to coat all the shreds with the smoky, saffron-scented broth. If the meat is not yet shreddable, cover and cook for another 30 minutes, then check again. Let it rest for 3 minutes before slicing.
4. After shredding, check that the beef has reached an internal temperature of at least 145°F (63°C). Use an instant-read thermometer inserted into the thickest part of the meat. If it hasn't reached that temperature, return the lid and cook for another 15 to 20 minutes before checking again. Let it rest for 3 minutes before slicing.
5. Spoon the shredded beef and chorizo mixture over a bed of cooked saffron yellow rice. Garnish with a generous sprinkle of chopped fresh parsley. The rice soaks up the smoky, savory broth, making each bite rich and satisfying.

Contains: gluten, milk, sulfites

Estimated nutrition per serving

Calories

520

Protein

36 g

Carbohydrates

24 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.