Chipotle Roast For Tacos And Sandwiches Recipes

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CHIPOTLE ROAST FOR TACOS & SANDWICHES



Chipotle Roast for Tacos & Sandwiches image

Crock pot recipe. Beware - this is spicy, but is an excellent shredded beef for tacos, sandwiches or enchiladas!

Provided by Denise

Categories     One Dish Meal

Time 7h5m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 lbs chuck roast, trimmed of visible fat
1 teaspoon salt
1 teaspoon pepper
2 teaspoons chili powder
2 teaspoons cumin
3 chipotle chiles in adobo, chopped
1 (4 ounce) can green chilies
1 (7 ounce) can salsa verde
1 cup sliced onion
3 teaspoons minced garlic
1 cup beef broth

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.

Nutrition Facts : Calories 364.4, Fat 14.8, SaturatedFat 6.3, Cholesterol 149.7, Sodium 1007.2, Carbohydrate 8.8, Fiber 1.2, Sugar 4.5, Protein 49.4

CHIPOTLE POT ROAST



Chipotle Pot Roast image

I L-O-V-E chipotle peppers! My "standard" pot roast recipe is getting a little boring - I'm so glad I found this one!

Provided by Pinay0618

Categories     Roast Beef

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 12

3 cups tomato juice
1/4 cup lightly packed oregano leaves
1/4 cup chopped green onion
2 chipotle chiles in adobo, seeded
2 garlic cloves
1 tablespoon brown sugar
2 teaspoons ground cumin
4 lbs boneless pot roast, trimmed
1 tablespoon vegetable oil
2 lbs sweet potatoes, peeled and cut into chunks
1 lb parsnips or 1 lb plantain, peeled and cut into chunks
1 red pepper, cut into chunks

Steps:

  • Pulse the tomato juice, oregano, green onion, chipotle peppers, garlic, brown sugar and cumin in a blender until smooth. Pour over the beef roast and marinate in the refrigerator for at least 4 hours or overnight. Remove the beef from the marinade and pat dry using paper towels. Reserve the marinade remaining in the bowl.
  • Preheat oven to 325˚F. Heat the oil in a large, ovenproof Dutch oven set over medium-high heat. Brown the beef all over. Pour the reserved marinade over the beef. Cover and transfer to the oven. Roast, turning once, for 1 hour. Add the sweet potato and parsnips or plantains. Roast, covered, for 2 hours or until beef and vegetables are fork tender. Add the red pepper and roast, uncovered for an additional 15 minutes.
  • Transfer beef to a cutting board and tent with foil. Rest for 10 minutes before slicing. Use a slotted spoon to transfer the vegetables to a serving bowl. Ladle the pan juices into a gravy boat or heat proof pitcher. Serve meat and vegetables with the pan juices on the side.
  • For a thicker gravy, strain the juices into a pot set over medium heat. Stir together 2 tbsp each cornstarch and water until dissolved. Whisk into simmering juices and bring to a boil; cook, stirring, until thickened.

Nutrition Facts : Calories 193.3, Fat 2.3, SaturatedFat 0.3, Sodium 316.5, Carbohydrate 42.1, Fiber 8.2, Sugar 13.2, Protein 3.8

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