Chipotle Roast for Tacos and Sandwiches

Beware! This slow cooker recipe is spicy, but is an excellent shredded beef for tacos, sandwiches, or enchiladas! You can even try it on crusty rolls with the juice in a bowl on the side for dipping for a Mexican-style French dip!



Step: 1

Put chuck roast into the crock of your slow cooker; season with chili powder, cumin, salt, and pepper. Add beef broth, onion, green salsa, green chiles, chopped chipotle peppers, and garlic to the crock.

Step: 2

Cook on High for 5 hours (or on Low for 7 to 8 hours).

Step: 3

Shred the beef in the slow cooker using 2 forks; continue cooking on High for another 15 to 20 minutes.


Per Serving: 290 calories; protein 32.1g; carbohydrates 7.8g; fat 13.6g; cholesterol 105.3mg; sodium 960.3mg.

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