Jessica’s Choosy Chipotle Shredded Beef in a Slow Cooker
Recipe Facts
Prep Time: 20min
Cook Time: 8hr
Active: 10min
Total: 8hr 30min
Yield: 6 Servings
Nutrition
414 Calories per Serving
Total Fat 21.5g
Sat. Fat 8.4g
Cholesterol 144mg
Sodium 552mg
Carbohydrate 16.5g
Fiber 1.8g
Sugars 10.3g
Protein 41.1g
Special Equipment
Large Skillet; 6qt slow cooker
Ingredients
2 tsp. Neutral oil, such as canola or peanut
4-6 oz. Yellow onion, diced.
1 (28 oz.) can Diced tomatoes, undrained.
2 floz. Apple cider vinegar.
2 oz. Chopped chipotle peppers in adobo sauce, plus 2 tsp. of the sauce.
6 cloves Garlic, minced fine.
2 Tbsp. Brown sugar.
2 whole Bay leaves.
1/2 tsp. Ground Cumin.
1/2 tsp. Paprika.
1/2 tsp. Ground black pepper.
1/4 tsp. Ground cinnamon.
2 to 2-1/2 lb. Beef chuck roast.
Make It
In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in tomatoes, vinegar, peppers with sauce, garlic, brown sugar, bay leaves and spices. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened.
Place roast in a slow cooker; add tomato mixture. Cook, covered, on low for 8-10 hours or until meat is tender.
Discard bay leaves. Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Return beef and cooking juices to slow cooker; heat through. Serve with rice. If desired, top with cheese and sour cream.