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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 1 |
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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 |
Directions:
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.
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