Slow Cooked Beef - Botswanan Chotlho Recipe

Ever wondered how to transform a simple cut of `meat to cook in slow cooker` into something truly extraordinary? Get ready to embark on a culinary journey to Botswana with this incredible recipe for Traditional Seswaa, also known as Chotlho or Tshotlo. This isn't just any `slow cooked beef cut`; it's a deeply flavorful, fork-tender `shredded meat` dish that’s cherished across Southern Africa. Imagine succulent beef, simmered low and slow until it practically falls apart, then gently pounded or shredded, soaking up every bit of its rich, savory broth. While traditionally made over an open fire, our version brings this authentic taste right into your `modern US kitchen`, making it a perfect `simple recipe for a slow cooker` adaptation or a comforting stovetop meal. Whether you're a seasoned chef or just looking for `simple slow cooker meat recipes`, this Chotlho is designed to be foolproof, delicious, and a fantastic way to experience a beloved Botswanan tradition. Get ready to savor tradition and create an unforgettable meal!

Ingredients

• 2-3 pounds (approx. 1-1.5 kg) Beef Chuck Roast: Or a similar stewing cut like brisket or blade. Bone-in is preferred for extra flavor and collagen, which helps with tenderness. Look for good marbling – those streaks of fat melt down during `slow cooking`, keeping the meat moist and adding incredible flavor.
• 1 large Onion: Roughly chopped. It adds a subtle sweetness and aromatic depth as it simmers.
• 2-3 teaspoons Salt: This is crucial for authenticity. Seswaa is traditionally well-salted, bringing out the rich beef flavor. Adjust to your taste, but don't be shy!
• Optional Flavor Boosters (use sparingly):
• 1 Bay Leaf: Adds a very subtle herbal note.
• ¼ teaspoon Black Pepper: A hint of warmth.
• Small pinch of dried Thyme or Oregano: If you prefer a slightly more herbaceous profile, but keep it minimal to respect the traditional simplicity.
• 4-6 cups (approx. 1-1.5 liters) Water or Light Beef Broth: Enough to mostly cover the meat in your pot. Water is traditional, but a light broth can boost flavor. We'll specify the exact level in the instructions.

Directions

1. Season and Load the Pot Place your beef chuck roast (bone-in or boneless) into a heavy-bottomed pot or Dutch oven with a lid. Scatter the chopped onion, salt, and any optional bay leaf or black pepper over the meat. Pour in the water or light beef broth. You want the liquid to come up to about two-thirds or three-quarters of the way up the meat, but not completely submerge it. This allows some parts to gently steam while others simmer, concentrating flavor. Avoid overcrowding the pot; if you have too much meat, use a larger pot or cook in batches.
2. Bring to a Gentle Simmer Place the pot over high heat and bring the liquid to a rolling boil. As soon as it boils, immediately reduce the heat to low or medium-low. The goal is a very gentle simmer – you should see just a few small bubbles breaking the surface, not a vigorous boil. Cover the pot with the lid, ensuring it’s sealed well to trap moisture and heat. Let it `slow cook` for approximately 2½ to 3 hours, or even longer (up to 4 hours) for tougher cuts. The meat is ready when it’s incredibly fork-tender and practically falling off the bone (if using bone-in). It should shred easily with minimal effort.
3. Rest, Shred, and Reduce the Broth Carefully remove the tender meat from the pot and transfer it to a large bowl. Let it rest for about 10-15 minutes; this helps the juices redistribute, keeping your `shredded meat` moist. While the meat rests, if there’s a thick layer of fat on the cooking liquid, skim off any excess if you prefer. Return the pot with the remaining broth to medium-high heat and let it simmer uncovered. This will reduce and concentrate the flavors of the cooking liquid, turning it into a rich sauce. Meanwhile, using two forks, a potato masher, or even your hands (once cool enough), shred or pound the meat into coarse strands. Traditionally, Seswaa is pounded to a fine texture, but a rustic shred is perfectly delicious and easier for a `modern US kitchen`.
4. Finish and Taste Once the broth has reduced to your desired consistency (it should be flavorful and slightly thickened, not watery), return the shredded meat to the pot. Toss the meat thoroughly with the reduced broth until every strand is coated and juicy. Taste and adjust the seasoning, adding more salt if needed. Remember, Seswaa is meant to be well-seasoned! Serve immediately, ensuring the meat is slightly saucy but not soupy.
5. If your meat is still tough at this point, go to the Troubleshooting section below.