Chipotle Shredded Beef

Ingredients

• 1 teaspoon canola oil

• 1 small onion, chopped

• 1 can (28 ounces) diced tomatoes, undrained

• 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

• 1 boneless beef chuck roast (2-1/2 pounds)

• 5 cups cooked brown rice

• Shredded reduced-fat cheddar cheese and reduced-fat sour cream, optional

Directions

1. 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.
2. Place roast in a 5-qt. slow cooker; add tomato mixture. Cook, covered, on low 8-10 hours or until meat is tender.
3. 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.

Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.