Chipotle Roast for Tacos and Sandwiches
Ingredients5 h 20 m servings 290 cals
- Put chuck roast into the crock of your slow cooker; season with chili powder, cumin, salt, and pepper. Add beef broth, onion, green salsa, green chiles, chopped chipotle peppers, and garlic to the crock.
- Cook on High for 5 hours (or on Low for 7 to 8 hours).
- Shred the beef in the slow cooker using 2 forks; continue cooking on High for another 15 to 20 minutes.
Per Serving: 290 calories; 13.6 g fat; 7.8 g carbohydrates; 32.1 g protein; 105 mg cholesterol; 960 mg sodium. Full nutrition
ReviewsRead all reviews 5
My kids loved this beef, I made tacos and they inhaled them! I added a whole can of Chipotle and pickled onions to balance out the flavors. I'm off for the summer so I let the meat go low n slow...
Great recipe! I followed it exactly but used a bit more broth to get the right coverage in my crockpot and I also used a 7 oz. can of the chopped green chiles. We ate it on corn tortillas with p...
Made my own adobe sauce, and used jalapeños in substitution for chipotle peppers. This turned out to be a mild heat compared to what I expected. This would be great for teen children, and of cou...
Made this recipe twice and both times it was great. I used bottom round the second time and it pulled much easier. Nice and spicy and a great easy grab and go part of most meals!