Slow Cooker Chipotle Shredded Beef Bowls
Sweet and spicy slow-cooked roast beef served over a bed of fluffy brown rice.
Servings: 8
Ingredients
- 1 tsp. canola oil
- 1 sm. yellow onion chopped
- 1 (28 oz.) can diced tomatoes, undrained
- 1/4 c. cider vinegar
- 1/4 c. chopped chipotle peppers in adobo sauce plus 2 tsp. sauce
- 6 cloves garlic minced
- 2 T. brown sugar
- 2 bay leaves
- 1/2 tsp. ground cumin
- 1/2 tsp. paprika
- 1/2 tsp black pepper
- 1/4 tsp. ground cinnamon
- 1 (2 1/2 lb.) boneless chuck roast
- 5 c. cooked brown rice for serving
- Shredded cheddar cheese for serving
- Sour cream for serving
- Fresh chopped cilantro for sprinkling
Instructions
- Heat oil in a large skillet over medium-high heat. Sauté onion for 2-3 minutes. Stir in tomatoes with liquid, vinegar, chipotle peppers, adobo sauce, garlic brown sugar, bay leaves and spices.
- Place roast in the bottom of a 5 to 6-quart slow cooker. Pour tomato mixture over the roast. Cover and cook on LOW for 6-8 hours or until meat is tender.
- Remove bay leaves and discard. Using 2 forks shred beef.
- Serve shredded beef in bowls over brown rice. Top with shredded cheddar cheese, sour cream, and fresh chopped cilantro if desired.
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