ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Slow-Cooker Shredded Beef With Chipotle Peppers

Prep time 5 mins
Cook time 8 hrs
Stand time 15 mins
Yield 6 servings (serving size: about 3/4 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

Oxmoor House Healthy Eating Collection