Slow-Cooked Barbecue Beef

By ClaudiaJan

Ingredients

• 1 beef chuck roast (about 3 pounds)
• 1 can (14.5 ounces) petite diced tomatoes
• 1 can (14 ounces) chicken broth
• 3 canned chipotle chilies in adobo, minced
• (optional)
• 2 Tbs. chili powder
• 2 tsp. ground cumin
• 1 tsp. oregano
• 3 large garlic cloves, minced
• 1 1/2 cups your favorite sweet barbecue sauce

Details

Servings 8

Preparation

Step 1

You can find cans of chipotle chilies in adobo in the
Southwestern section of most well-stocked grocery s
tores. They add subtle smokiness and heat to the
dish, but if you can't find them, feel free to leave
them out.

Place all ingredients in a slow-cooker and cook on
low until meat is tender enough to shred, 6 to 8
hours. Remove meat from pot and shred when cool
enough to handle. Transfer sauce to large
saucepan; reduce to barbecue sauce thickness. Mix
sauce with meat on a warm stovetop or in the slow-
cooker. Serve this pulled beef on its own, in warm
sandwich buns with dill pickles or in flour tortillas
with sour cream, cilantro sprigs and chopped red
onions.

SERVES 8 to 10

Per serving: (based on 10 servings): 249 calories,
19 g carbohydrates, 27 g protein, 6 g fat (2 g
saturated fat), 53 mg cholesterol, 1 g dietary fiber,
572 g sodium