• 6servings
  • 437calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B6, B9, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 7-oz. can chipotle chiles in adobo sauce

  2. 1 15-oz. can crushed tomatoes

  3. 1 tablespoon lime juice

  4. 1 onion, chopped

  5. 3 cloves garlic, minced

  6. 1 2-lb. beef chuck pot roast, fat trimmed

  7. Salt and pepper

  8. Corn tortillas, shredded lettuce and Jack cheese, sliced avocado and sour cream, all optional

Instructions Jump to Ingredients ↑

  1. In a blender or food processor, puree chipotle chiles with adobo sauce until smooth. Spoon 2 1/2 Tbsp. into slow cooker; reserve remainder for other uses. Add tomatoes, lime juice, onion and garlic; stir to combine. Season beef with salt and pepper and add to slow cooker.

  2. Cover and cook on high until beef is tender enough to shred easily with a fork, about 6 hours. Using two forks, shred meat; spoon into a serving bowl with sauce. Serve beef with warmed corn tortillas, shredded lettuce and cheese, sliced avocado and sour cream, if desired.


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