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Ingredients
- 1 2 1/2 - 3 pound boneless beef chuck pot roast
- 1 medium onion, cut into thin wedges
- 3 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 16 ounce can whole cranberry sauce
- 2 - 3 teaspoons finely chopped chipotle pepper in adobo sauce
- 6-inch flour tortillas
- Salsa (optional)
- Fresh jalapeno chile peppers, sliced (optional)
- Lime wedges (optional)
Details
Servings 6
Adapted from bhg.com
Preparation
Step 1
1. Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place onion in the cooker. Add meat; sprinkle with garlic, salt, and black pepper. In a small bowl combine cranberry sauce and chipotle pepper. Pour over meat.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. Transfer meat to a serving platter. Skim fat from onion mixture. Serve meat and onion mixture with tortillas. If desired, garnish with salsa, jalapeno pepper slices, and/or lime wedges.
Nutrition Facts (Cranberry-Chipotle Beef) Servings Per Recipe 6,
cal. (kcal) 419,
Fat, total (g) 6,
chol. (mg) 75,
sat. fat (g) 2,
carb. (g) 61,
fiber (g) 4,
pro. (g) 30,
sodium (mg) 229,
Percent Daily Values are based on a 2,000 calorie diet
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