Chipotle Shredded Beef Recipe
Chipotle Shredded Beef Recipe photo by Taste of Home

Chipotle Shredded Beef Recipe

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4.5 23 26
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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
TOTAL TIME: Prep: 25 min. Cook: 8 hours
MAKES:10 servings
TOTAL TIME: Prep: 25 min. Cook: 8 hours
MAKES: 10 servings

Ingredients

  • 1 teaspoon canola oil
  • 1 small onion, chopped
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1/4 cup cider vinegar
  • 1/4 cup chopped chipotle peppers in adobo sauce plus 2 teaspoons sauce
  • 6 garlic cloves, minced
  • 2 tablespoons brown sugar
  • 2 bay leaves
  • 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

Nutritional Facts

2/3 cup beef mixture with 1/2 cup cooked ric: 345 calories, 13g fat (4g saturated fat), 74mg cholesterol, 194mg sodium, 31g carbohydrate (6g sugars, 3g fiber), 26g protein Diabetic Exchanges:2 starch, 3 lean mea

Directions

  1. In a large skillet coated with cooking spray, 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.
  2. Place roast in a 5-qt. slow cooker; add tomato mixture. Cook, covered, on low 8-10 hours or until meat is tender.
  3. 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.
    Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
    Yield: 10 servings.
Originally published as Chipotle Shredded Beef in Healthy Cooking April/May 2010, p49

Medium-Bodied Red Wine

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


Reviews for Chipotle Shredded Beef

AVERAGE RATING
(26)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (4)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 3, 2016

"Excellent! I skipped the sugar so I could eat this on my Whole 30 diet and only added 2 TBsp of the Adobe sauce. I would recommend adding to taste and just not dumping in the can of Adobe sauce. This has the seeds and all in it so it's very hot. I slow cooked it for six hours and it was scrumptious, moist, and had a little "kick to it". I'll be making this again."

MY REVIEW
Reviewed Feb. 19, 2015

"Absolutely delicious. There was plenty left over to use for quesadillas the next night. I added some diced green chilies to the dish. Great meal for a crowd."

MY REVIEW
Reviewed Jan. 30, 2015

"Very tasty dish. I used one can 14 oz can of diced tomatoes & one can of Rotel, & we ate it on tacos. Since it made so much, we had plenty left to freeze. Looking forward to pulling those out one busy weeknight!"

MY REVIEW
Reviewed Jan. 27, 2015

"This had beautiful flavor. Would definitely make this again."

MY REVIEW
Reviewed Jan. 22, 2015

"Mmmm! So tasty! The slight changes I made were to use garlic powder and smoked paprika because that's what I had. Turned out really good over rice. The next day I had it on a flour tortilla with lettuce - so good! That's how I'll serve it next time."

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