Chipotle Shredded Beef
TOTAL TIME: Prep: 25 min. Cook: 8 hours
YIELD: 10 servings.
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
Ingredients
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1 teaspoon canola oil
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1 small onion, chopped
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1 can (28 ounces) diced tomatoes, undrained
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1/4 cup cider vinegar
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1/4 cup chopped chipotle peppers in adobo sauce plus 2 teaspoons sauce
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6 garlic cloves, minced
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2 tablespoons brown sugar
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2 bay leaves
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1/2 teaspoon ground cumin
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1/2 teaspoon paprika
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1/2 teaspoon pepper
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1/4 teaspoon ground cinnamon
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1 boneless beef chuck roast (2-1/2 pounds)
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5 cups cooked brown rice
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Shredded reduced-fat cheddar cheese and reduced-fat sour cream, optional
Directions
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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.
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2.
Place roast in a 5-qt. slow cooker; add tomato mixture. Cook, covered, on low 8-10 hours or until meat is tender.
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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.
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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