Slow-Cooker Shredded Beef With Chipotle Peppers

Oxmoor House
6 servings (serving size: about 3/4 cup)


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1 1/2 pounds top sirloin steak
Cooking spray
1 (16-ounce) package frozen pepper stir-fry
1 (8-ounce) can tomato sauce
1/4 cup steak sauce
1/2 cup chipotle salsa
1 tablespoon sugar
1/4 teaspoon salt


Prep: 5 Minutes
Cook: 8 Hours
Stand: 15 Minutes

Trim fat from steak. Place steak in a 4 1/2-quart electric slow cooker coated with cooking spray. Top with pepper stir-fry. Combine tomato sauce and steak sauce; pour over peppers. Cover and cook on high heat setting 1 hour. Reduce heat to low setting, and cook 7 hours.

Remove steak from slow cooker with a slotted spoon. Shred steak with 2 forks. Return shredded steak to slow cooker; turn off slow cooker. Add salsa, sugar, and salt. Cover and let stand 15 minutes.

Created date

January 2010

Nutritional Information

Calories 272
Fat 9.0 g
Satfat 3.4 g
Protein 35.0 g
Carbohydrate 11.5 g
Fiber 1.8 g
Cholesterol 101 mg
Iron 4.2 mg
Sodium 647 mg
Calcium 20 mg