Chipotle Pot Roast Recipes

SLOW COOKER CHIPOTLE BEEF

Steps:

• Place roast in a lightly greased slow cooker. Add the onion, garlic, chipotles, oregano, cumin, bay leaves and salt and pepper. Cover and cook on low for 7-8 hours, or until beef is very tender.
• Transfer the beef to a medium bowl and shred with 2 forks. Strain the cooking liquid through a fine mesh strainer into the bowl. Toss liquid with beef to combine.
• Prepare the slaw about 30 minutes before serving by combining all of the ingredients in a medium bowl and mixing well.
• Serve shredded beef in warm tortillas with cilantro lime slaw.

CHIPOTLE POT ROAST WITH SWEET POTATOES

Steps:

• Preheat oven to 325 degrees F.
• In an oven safe Dutch oven, heat oil over medium high heat and sear roast well on all sides; season with salt and pepper.
• Add sweet potatoes and onion.
• Stir together remaining ingredients and pour over roast.
• Cover and cook in the oven until beef is fork tender, 3 to 3 1/2 hours.

MANGO-CHIPOTLE POT ROAST - CROCK POT

Steps:

• Sprinkle roast with steak seasoning.
• In a 5-quart slow cooker, combine mango, bell peppers, and onion. Place roast on top of fruit and vegetables.
• In a small bowl, combine salsa and mango nectar. Pour over roast.
• Cover and cook on LOW heat setting for 8 to 10 hours.
• Transfer roast and 1/2 of the mango and vegetables to a serving platter. Cover with aluminum foil to keep warm.
• Transfer remaining mixture in slow cooker to a blender. Cover and blend until smooth. Serve with roast and reserved vegetables. Serve with hot cooked orzo or egg noodles (optional).

CHIPOTLE ROAST FOR TACOS & SANDWICHES

Steps:

• Place chuck roast in large crock pot and sprinkle with the salt and pepper, chili powder and cumin.
• Add the remaining ingredients and simmer on high for 5 hours or on low for 7-8 hours.
• Shred the meat with a fork and simmer on high for additional 10-15 minutes.
• Serve in enchiladas, tacos or on crusty rolls with the juice for dipping.