Go Back
–+ servings
Print Recipe

Slow Cooker Chipotle Shredded Beef Bowls

Sweet and spicy slow-cooked roast beef served over a bed of fluffy brown rice.
Course: Entrée
Cuisine: American, Mexican
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.