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Cranberry-Chipotle Beef

Makes: 6 servings
Prep 15 mins Cook 8 hrs to 10 hrs  (low) or 4 to 5 hours (high)
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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