Chipotle Shredded Beef

Photo: Ryan Benyi; Styling: Stephana Bottom

Recipe Time

Prep: 15 Minutes
Cook: 6 Hours

Nutritional Information

Calories 437
Fat 15 g
Satfat 5 g
Protein 63 g
Carbohydrate 10 g
Fiber 3 g
Cholesterol 139 mg
Sodium 537 mg

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

Preparation

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.

Note:

April 2010