Anyone who is new to cooking or is newly married or simply does not own a slow cooker needs to run to the store as fast as they can right now and buy one. My slow cooker makes about 75% of my favorite meals. You throw in all the ingredients and let it sit for a few hours. Also it’s pretty hysterical watching your partner pace infront of the cooker after smelling a delicious meal and trying to sneak a taste when they know they had better not lift the lid until it is ready. This recipe makes for tons of leftovers and it’s one of those “tastes-better-the-next-day-and-the-next-day” dishes. The chipotle gives it a kick while the brown sugar gives it some sweet. Your tastebuds will thank you. Also, you do not have to make mini pita sandwiches like I did. You can put it over rice or veggies too. Get creative, that the fun of being in the kitchen 🙂 Perry gave this one a full 5 stars and this is why:
“We try not to eat a lot of red meat because of my cholesterol so when we do I like this recipe because not only is it tasty but it lasts a few days for lunch. Kelsey gives this one just the right amount of spice and it only gets better each day you heat it up. We tried it in pita sandwiches this time which was good for me because otherwise I just keep spooning more hunks on my plate. This is my favorite beef recipe that Kelsey makes.”
Serves: 10 +
- 1 small onion
- 1 tsp canola oil
- 1 (28oz) can of diced tomatoes, undrained
- 1/4 cup of cider vinegar
- 6 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, chopped
- 2 tbsp brown sugar
- 2 bay leaves
- 2 tsp adobo sauce (use the sauce from can of chipotle peppers)
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp pepper
- 1/4 tsp ground cinnamon
- 1 boneless beef chuck roast (1.5-2 lbs)
- OPTIONAL: brown rice, pasta, veggies, pita, (cheddar cheese is also optional however I think it will ruin the taste)
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 and reduce heat to simmer. Cook uncovered fro 4-6 minutes or until thickened.
2.) Place roast in slow cooker, add tomato mixture. Cover and cook on low for 8-9 hours or until the meat is tender.
3.) Discard the bay leaves and remove the meat. Shred with 2 forks and skim fat from the juices.
4.) Return the meat to the slow cooker and serve with the optional ingredients listen above.
*Photo is an original taken by me
**Recipe came from an index card I found when we moved. I believe it came from a Fix it and Forget it Cookbook but and not 100% sure.