Chipotle Shredded Beef Recipe
- 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
- 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.
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.
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.
Reviews for Chipotle Shredded Beef
"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!"
"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."
"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."
"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."
"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!"
"This had beautiful flavor. Would definitely make this again."
"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."
"This is so easy to prepare and so delicious!"
"This meat was really good. We used it for burritos."
"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!"