1 teaspoon canola oil
1/4 cup cider vinegar 1/4 cup chopped chipotle peppers in adobo sauce plus 2 teaspoons sauce 6 garlic cloves, minced 2 tablespoons brown sugar 2 bay leaves 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/2 teaspoon pepper 1/4 teaspoon ground cinnamon
5 cups cooked brown rice Shredded reduced-fat cheddar cheese and reduced-fat sour cream, optional
- In a large skillet coated with cooking spray, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in tomatoes, vinegar, peppers with sauce, garlic, brown sugar, bay leaves and spices. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened.
- Place roast in a 5-qt. slow cooker; add tomato mixture. Cook, covered, on low 8-10 hours or until meat is tender.
- Discard bay leaves. Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Return beef and cooking juices to slow cooker; heat through. Serve with rice. If desired, top with cheese and sour cream. Yield: 10 servings.