Chipotle Shredded Beef
This beef is delicious all rolled up in a tortilla, served with corn salsa and eaten as a burrito. I recommend a smoky cheese, like gouda. It is a staple recipe and a client favorite. You could also serve it over rice or mashed potatoes or in buns.
Ready in 45 minutes
Serves : 6
1 small onion; chopped
1 teaspoon canola oil
1 (28 ounce) can 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
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.
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.
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 reduced fat shredded cheddar cheese and reduced fat sour cream if desired.
By Sara Tipton