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Chipotle Shredded Beef

This beef is delicious whether you serve it all rolled up in a tortilla, with corn salsa in a burrito, in a bun or over rice or mashed potatoes. So many options! —Darcy Williams, Omaha, Nebraska
  • Total Time
    Prep: 25 min. Cook: 8 hours
  • Makes
    10 servings


  • 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


  • 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.
  • Place roast in a 5-qt. slow cooker; add tomato mixture. Cook, covered, on low 8-10 hours or until meat is tender.
  • 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.
Nutrition 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.

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  • Kris
    Jan 31, 2019

    Delicious! My husband and I both enjoyed immensely. We have the beef rolled up in tortillas with all the fixings.

  • Nancy
    Apr 9, 2018

    Delicious meal. Just a note to "nopalito" - bay leaves are not to be ingested. Just put them in whole and then remove before serving.

  • nopalito
    Oct 4, 2017

    Have been making a close version of this for 40 years, just no cinnamon. However, put all the sauce ingredients in a blender, including the bay leaves, and process to liquid form, then strain. Pour the sauce over the meat and cook on low for 8 to 10 hours. You can use the leftover sauce, if any, to perk up your chili, over mashed or baked spuds, really good as a side for fried eggs, mixed in when you form hamburger patties, just let your imagination guide you. Enjoy!

  • No_Time_To_Cook
    Sep 29, 2017

    Very good ... and different from the norm! It was spicy, but not too spicy. I might do a little less cinnamon next time. Served over brown rice. Will definitely make again.

  • jmuloves2cook
    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.

  • hchambers
    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.

  • ppolen
    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!

  • Igraine32
    Jan 27, 2015

    This had beautiful flavor. Would definitely make this again.

  • mumsay
    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.

  • mjlouk
    Sep 7, 2014

    This is so easy to prepare and so delicious!