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Chipotle Shredded Beef Recipe

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“This beef is delicious all rolled up in a tortilla, served with corn salsa and eaten as a burrito.” You could also serve it over rice or mashed potatoes or in buns. Darcy Williams - Omaha, Nebraska

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Diabetic Friendly

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Chipotle Shredded Beef Recipe

Prep: 25 min. Cook: 8 hours

Yield: 10 Servings

25 480 505

Ingredients

1 small onion, chopped
1 teaspoon canola oil
1 can (28 ounces) diced tomatoes, undrained
1/4 cup cider vinegar
6 garlic cloves, minced
2 chipotle peppers in adobo sauce, chopped
2 tablespoons brown sugar
2 bay leaves
2 teaspoons adobo sauce
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon ground cinnamon
1 boneless beef chuck roast (2-1/2 pounds)
5 cups cooked brown rice
Shredded reduced-fat cheddar cheese and reduced-fat sour cream, optional

Directions

In a large skillet coated with cooking spray, saute onion in oil until tender. Stir in the tomatoes, vinegar, garlic, peppers, brown sugar, bay leaves, adobo sauce and seasonings. Bring to a boil; reduce heat, simmer, uncovered for 4-6 minutes or until thickened.
Place roast in a 5-qt. slow cooker; add tomato mixture. Cover and cook on low heat for 8-9 hours or until meat is tender.
Discard bay leaves. Remove meat and shred with two forks. Skim fat from juices; return meat to slow cooker. Using a slotted spoon, serve meat with rice. Top with cheese and sour cream if desired. Yield: 10 servings.

Nutritional Facts 2/3 cup beef mixture with 1/2 cup cooked brown rice (calculated without optional ingredients) equals 345 calories, 13 g fat (4 g saturated fat), 74 mg cholesterol, 194 mg sodium, 31 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Originally published as Chipotle Shredded Beef in Healthy Cooking April/May 2010, p49

Chopping Onions

I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Chipotle Shredded Beef (13)

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Reviewed on Mar. 29, 2012 by csschmidt

This was delicious despite the fact that I put the whole can of Chipotle peppers in Adobo sauce in the recipe. Didn't know what to do with the rest of the can so put it in. WOW was it hot but still really really good!!

Reviewed on Nov. 17, 2011 by basilandthyme

I've made it several times. Makes a tasty sandwich. I always freeze some for later.

Reviewed on Jun. 24, 2011 by rosemagee84

Super easy and yummy! Made the sauce the night before to save time. We had it the first night with mashed potatoes. I had left overs for lunch today mixed in with my pork flavored Ramen, also delicious! I recommend sliced avocado on top.

Reviewed on Jul. 13, 2010 by Reitmeyer

My family loves this. I serve it with nacho chips and a salad. Very easy to prepare.

Reviewed on Jul. 08, 2010 by Pinstripes

Loved it! The flavor was not too spicy but had a great kick. We served it burrito-style with a group of guy friends and they ate it all up.

Reviewed on Jun. 03, 2010 by oofie

I used no salt added diced tomatoes and upped the spices a little to compensate. My husband is on a low sodium diet and loved. I just bought another chuck roast to do more.

Reviewed on May. 24, 2010 by maribear

This is a delicious recipe and my family and freinds can't wait for me to make it again. Served this as sandwiches on potato rolls and everyone raved.

Reviewed on Apr. 10, 2010 by joedebfry

Excellent! Just the right amount of 'kick!' As someone suggested, I'll try it next time with chicken.

Reviewed on Apr. 09, 2010 by kristiracines

This recipe was absolutely fabulous in tortillas with a little cheese, sour cream, etc. it was so tender and flavorful. I used a very lean elk roast instead of beef, and it was delicious.