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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 10 |
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âThis beef is delicious all rolled up in a tortilla, served with corn salsa and eaten as a burrito.â You could also serve it over rice or mashed potatoes or in buns. Darcy Williams - Omaha, Nebraska Ingredients:
1 small onion, chopped |
1 teaspoon canola oil |
1 can (28 ounces) diced tomatoes, undrained |
1/4 cup cider vinegar |
6 garlic cloves, minced |
2 chipotle peppers in adobo sauce, chopped |
2 tablespoons brown sugar |
2 bay leaves |
2 teaspoons adobo sauce |
1/2 teaspoon ground cumin |
1/2 teaspoon paprika |
1/2 teaspoon pepper |
1/4 teaspoon ground cinnamon |
1 boneless beef chuck roast (2-1/2 pounds) |
5 cups cooked brown rice |
shredded reduced-fat cheddar cheese and reduced-fat sour cream, optional |
Directions:
1. In a large skillet coated with cooking spray, saute onion in oil until tender. Stir in the tomatoes, vinegar, garlic, peppers, brown sugar, bay leaves, adobo sauce and seasonings. Bring to a boil; reduce heat, simmer, uncovered for 4-6 minutes or until thickened.
2. Place roast in a 5-qt. slow cooker; add tomato mixture. Cover and cook on low heat for 8-9 hours or until meat is tender.
3. Discard bay leaves. Remove meat and shred with two forks. Skim fat from juices; return meat to slow cooker. Using a slotted spoon, serve meat with rice. Top with cheese and sour cream if desired. Yield: 10 servings.
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