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Chipotle Shredded Beef

Photo: Ryan Benyi; Styling: Stephana Bottom
Prep time 15 mins
Cook time 6 hrs
Yield Serves 6

Ingredients

  • 1 7-oz. can chipotle chiles in adobo sauce
  • 1 15-oz. can crushed tomatoes
  • 1 tablespoon lime juice
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 2-lb. beef chuck pot roast, fat trimmed
  • Salt and pepper
  • Corn tortillas, shredded lettuce and Jack cheese, sliced avocado and sour cream, all optional

Nutrition Information

  • calories 437
  • fat 15 g
  • satfat 5 g
  • protein 63 g
  • carbohydrate 10 g
  • fiber 3 g
  • cholesterol 139 mg
  • sodium 537 mg

How to Make It

  1. In a blender or food processor, puree chipotle chiles with adobo sauce until smooth. Spoon 2 1/2 Tbsp. into slow cooker; reserve remainder for other uses. Add tomatoes, lime juice, onion and garlic; stir to combine. Season beef with salt and pepper and add to slow cooker.

  2. Cover and cook on high until beef is tender enough to shred easily with a fork, about 6 hours. Using two forks, shred meat; spoon into a serving bowl with sauce. Serve beef with warmed corn tortillas, shredded lettuce and cheese, sliced avocado and sour cream, if desired.