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Cranberry-Chipotle Beef
Ingredients
- 1 2 1/2 - 3 pound boneless beef chuck pot roast
- 1 medium onion, cut into thin wedges
- 3 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 16 ounce can whole cranberry sauce
- 2 - 3 teaspoons finely chopped chipotle pepper in adobo sauce
- 6-inch flour tortillas
- Salsa (optional)
- Fresh jalapeno chile peppers, sliced (optional)
- Lime wedges (optional)
Directions
1. Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place onion in the cooker. Add meat; sprinkle with garlic, salt, and black pepper. In a small bowl combine cranberry sauce and chipotle pepper. Pour over meat.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. Transfer meat to a serving platter. Skim fat from onion mixture. Serve meat and onion mixture with tortillas. If desired, garnish with salsa, jalapeno pepper slices, and/or lime wedges.
Nutrition Facts
(Cranberry-Chipotle Beef)
- Servings Per Recipe 6,
- cal. (kcal) 419,
- Fat, total (g) 6,
- chol. (mg) 75,
- sat. fat (g) 2,
- carb. (g) 61,
- fiber (g) 4,
- pro. (g) 30,
- sodium (mg) 229,
- Percent Daily Values are based on a 2,000 calorie diet
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