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Chipotle Shredded Beef Recipe

Chipotle Shredded Beef Recipe photo by Taste of Home

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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

This recipe is:

Healthy

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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Chipotle Shredded Beef

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Reviewed on Mar. 20, 2013 by sands351

We made burritos and they turned out great. There was enough for lunch the next day and I froze the rest for another meal. It was a little juicer that we like, so next time I will let the sauce reduce more.

Reviewed on Mar. 17, 2013 by julzrulz9

Such a delicious recipe! Love it! Wonderful on tortillas :)

Reviewed on Sep. 03, 2012 by RedRain

What to do with left over chipotle peppers? Whirr them up in a blender and freeze in teaspoon increments on parchment/waxed paper. When frozen, dump in zip-loc bag and use when needed. Nevermind about recipes saying "minced chipotles" etc; the frozen teaspoons will do fine & give the recipe the kick called for.

Reviewed on Jun. 11, 2012 by scrapo

Delicious! Used a venison roast for the meat. Leftovers were used to create beef enchiladas!

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.

Reviewed on Apr. 05, 2010 by badkitty

So good in a breakfast burrito with scrambled eggs, cheese, hash browns and salsa-yum!

Reviewed on Apr. 03, 2010 by badkitty

Excellent recipe! I omitted the cinnamon and I added 1 teaspoon dried oregano. When I shredded the meat and added it back into the juices, I also stirred in some fresh chopped cilantro and fresh squeezed lime juice. We had it as tacos last night and making burritos tonight. My husband wants to cook it up wih scrambled eggs in the morning as a breakfast burrito. I will definitely be making this again! Thank you!

Reviewed on Mar. 31, 2010 by dmrn03

Great flavor! Spicy but you can always adjust to your liking. I actually used skinless boneless chicken breasts instead of the beef. I am not much of a red meat eater, but I'm sure it would be a hit with people who love roasts! The thing I love the most is that there is so much flavor but hardly any sodium. Thanks for sharing!

Reviewed on Mar. 26, 2010 by deborahn

This is a marvelous way to use a chuck roast, easy ingredients and easy to make. the chipotle peppers add a nice little kick.

p.s. my husband loves it

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