Slow Cooker Chipotle Beef
Smoky shredded roast beef, cooked in spices and chipotles in adobo, then served with a tangy cabbage and red onion slaw.
Servings: 6 -8 servings
Calories: 309kcal
Ingredients
For the beef:
- 1 3 lb. beef chuck roast, cut into 2-3 large chunks
- 1 medium onion thinly sliced
- 3-4 cloves garlic minced
- 2-3 tablespoons chopped chipotles in adobo from a can
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 2-3 bay leaves
- 1 teaspoon salt
- 1 teaspoon pepper
For the cilantro lime slaw:
- 5 cups prepared cole slaw mix from a bag
- 1/4 cup chopped fresh cilantro
- 1/2 cup thinly sliced red onion
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- Place roast in a lightly greased slow cooker. Add the onion, garlic, chipotles, oregano, cumin, bay leaves and salt and pepper. Cover and cook on low for 7-8 hours, or until beef is very tender.
- Transfer the beef to a medium bowl and shred with 2 forks. Strain the cooking liquid through a fine mesh strainer into the bowl. Toss liquid with beef to combine.
- Prepare the slaw about 30 minutes before serving by combining all of the ingredients in a medium bowl and mixing well.
- Serve shredded beef in warm tortillas with cilantro lime slaw.
Nutrition
Serving: 1g | Calories: 309kcal | Carbohydrates: 21g | Protein: 10g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Cholesterol: 37mg | Sodium: 630mg | Fiber: 3g | Sugar: 14g