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

Chipotle Shredded Beef Recipe

Read Reviews (18)
4.68 18
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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 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Chipotle Shredded Beef in Healthy Cooking April/May 2010, p49

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.

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

Reviews for Chipotle Shredded Beef(18)

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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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!

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