Cranberry Chipotle Beef

By Tonya_Speed

Crock Cooker Fall E book – Volume 3 — Page 7 of 53
Day 5 – Serves 6
NUTRITION per serving: 522 Calories; 17g Fat; 52g Protein; 47g Carbohydrate; 2g Dietary Fiber; 193mg Cholesterol; 259mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 3 Other Carbohydrates. Points: 14

Ingredients

• 1 large onion, cut into thin wedges
• 1 (3-lb.) beef chuck roast
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 3 cloves garlic, pressed
• 24 ounces whole berry cranberry sauce
• 1/2 to 1 tablespoon finely chopped canned chipotle chili peppers in adobo sauce

Preparation

Step 1

Place onion in a slow cooker; add beef, cutting to fit if necessary. Sprinkle with salt, pepper and garlic. Combine cranberry sauce and chipotle peppers and pour over all. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Shred beef with two forks and blend with slow cooker juices.

SERVING SUGGESTION: Serve with shredded beef and juices in warmed corn tortillas. Add corn on the cob and a relish tray of cherry tomatoes, baby carrots and whole black olives.
GLUTEN FREE: Make sure cranberry sauce and chipotle chilies are gluten free.