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Chipotle Shredded Beef Recipe
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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 rice (calculated without optional ingredients): 345 calories, 13g fat (4g saturated fat), 74mg cholesterol, 194mg sodium, 31g carbohydrate (6g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

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
jmuloves2cook User ID: 5754786 246500
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
hchambers User ID: 7140928 220895
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
ppolen User ID: 1614953 219252
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
Igraine32 User ID: 7006585 219023
Reviewed Jan. 27, 2015

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

MY REVIEW
mumsay User ID: 7742579 218592
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
mjlouk User ID: 1712085 104460
Reviewed Sep. 7, 2014

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

MY REVIEW
lmmanda User ID: 1101093 171675
Reviewed Jul. 16, 2014

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

MY REVIEW
parksville User ID: 1598935 186983
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
sands351 User ID: 1036170 118052
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
julzrulz9 User ID: 7093746 118051
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!"

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