Description
Tender, flavorful, and spicy chipotle shredded beef made easy in the crockpot. Perfect for tacos, burritos, or rice bowls, this Mexican-inspired dish is sure to become a favorite in your household.
Ingredients
Chuck Roast:
3 pounds,
Olive Oil:
1 tablespoon,
Onion:
1 small, chopped,
Garlic:
4 cloves, minced,
Chipotle Peppers in Adobo Sauce:
2–3, chopped,
Adobo Sauce:
1 tablespoon (from the chipotles),
Cumin:
1 teaspoon,
Dried Oregano:
1 teaspoon,
Smoked Paprika:
1/2 teaspoon,
Salt:
1/2 teaspoon,
Black Pepper:
1/2 teaspoon,
Beef Broth:
1 cup,
Lime:
juice of 1
Instructions
- Pat the Chuck Roast: Dry with paper towels and season with salt and pepper.
- Transfer to Crockpot: Add the roast to the crockpot.
- Add Ingredients: Include onion, garlic, chipotle peppers, adobo sauce, cumin, oregano, paprika, and beef broth.
- Cook: Cover and cook on low for 8–10 hours or on high for 4–5 hours until beef is tender.
- Shred Beef: Use two forks to shred the beef in the slow cooker, mix in lime juice, and stir to coat in the juices.
- Serve: Enjoy in tacos, burritos, rice bowls, or over mashed potatoes.
In a large skillet over medium-high heat, heat the olive oil and sear the roast on all sides until browned, about 3–4 minutes per side.
Notes
- Adjust the number of chipotle peppers to control the heat level.
- Leftovers freeze well and make great fillings for quesadillas or sliders.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 290
- Sugar: 1g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
