Slow Cooker Chipotle Shredded Beef
This slow cooker recipe delivers tender, chipotle-marinated shredded beef in the comfort of your own kitchen. Toss it over rice, add your favorite toppings, and enjoy a restaurant-worthy meal made easy!
Servings: 6 servings
Calories: 313kcal
Equipment
- measuring cups and spoons
- cutting board and knife
Ingredients
- 2-3 lb chuck roast
- 14.5 oz can fire roasted diced tomatoes
- 1 cup onion diced, (about ½ a large onion)
- 1 cup beef broth
- ¼ cup chipotle peppers in adobo sauce finely diced, plus a tablespoon or so of the adobo sauce
- 4 cloves garlic minced or pressed
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
Instructions
- Add 14.5 oz can fire roasted diced tomatoes, 1 cup onion , 1 cup beef broth, ¼ cup chipotle peppers in adobo sauce, 4 cloves garlic, 1 teaspoon chili powder, ½ teaspoon cumin, and ½ teaspoon smoked paprika to a greased slow cooker14.5 oz can fire roasted diced tomatoes
- Stir to fully combine
- Add 2-3 lb chuck roast to sauce in slow cooker turning it over a few times to make sure all sides are in the sauce.
- Flatten beef in slow cooker and spoon more of the sauce over top.
- Cover and cook on low for 8-10 hours (you can also do 4-5 hours on high in a pinch)
- Once cooked, your beef should be falling apart. Remove it from the slow cooker and use two forks to shred it. Discard any unwanted fat.
- Stir the shredded beef back into the sauce in your crockpot.
- Turn your slow cooker to low and serve when you are ready.
Video
Notes
This dish can be cooked on the high setting for 4-5 hours, but low and slow is the recommended method for best results.
Serve with your favorite toppings. See serving ideas in the write up above.
Nutrition
Calories: 313kcal | Carbohydrates: 8g | Protein: 31g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 384mg | Potassium: 584mg | Fiber: 2g | Sugar: 3g | Vitamin A: 478IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 4mg
