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Chipotle Shredded Beef Recipe

Chipotle Shredded Beef Recipe

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 YIELD: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

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.

Nutritional Facts

2/3 cup beef mixture with 1/2 cup cooked 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.

Reviews for Chipotle Shredded Beef

Sort By :
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."

MY REVIEW
Reviewed Sep. 7, 2014

"This is so easy to prepare and so delicious!"

MY REVIEW
Reviewed Jul. 16, 2014

"This meat was really good. We used it for burritos."

MY REVIEW
Reviewed Jun. 21, 2013

"This recipe is quite good w/ a very different taste than the norm. Didn't have a chuck roast handy, so used 3 lbs beef stew meat instead, dredged in flour, salt, pepper and seared. Cooked on low for 8 hours, served over brown rice, the meat was nice and tender. Thanks to RedRain for the tip on left over chipotle peppers!"

MY REVIEW
Reviewed Mar. 20, 2013

"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."

MY REVIEW
Reviewed Mar. 17, 2013 Edited Mar. 19, 2014

"Made this many times, love the flavor of the beef. We use it for taco filling. The only thing I do differently is brown the meat and use that same pan to saute the onions etc. This combination of spices is mouth watering!"

MY REVIEW
Reviewed Sep. 3, 2012

"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."

MY REVIEW
Reviewed Jun. 11, 2012

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

MY REVIEW
Reviewed Mar. 29, 2012

"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!!"

MY REVIEW
Reviewed Nov. 17, 2011

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

MY REVIEW
Reviewed Jun. 24, 2011

"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."

MY REVIEW
Reviewed Jul. 13, 2010

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

MY REVIEW
Reviewed Jul. 8, 2010

"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."

MY REVIEW
Reviewed Jun. 3, 2010

"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."

MY REVIEW
Reviewed May. 24, 2010

"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."

MY REVIEW
Reviewed Apr. 10, 2010

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

MY REVIEW
Reviewed Apr. 9, 2010

"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."

MY REVIEW
Reviewed Mar. 31, 2010

"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!"

MY REVIEW
Reviewed Mar. 26, 2010

"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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Wine Pairings

Medium-Bodied Red Wine

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