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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. 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.

Wine Pairings

Medium-Bodied Red Wine

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