Chipotle Crock Pot Beef Food

SLOW-COOKER CHIPOTLE BEEF CARNITAS

Steps:

• Mix the first nine ingredients. Cut roast in half; rub with 1/4 cup spice mixture. Cover and store remaining mixture in a cool, dry place for up to 1 year., Place onions and peppers in a 4-qt. slow cooker. In a large skillet, heat oil over medium heat. Brown roast on all sides. Transfer meat and drippings to slow cooker. Top with salsa. Cook, covered, on low until meat is tender, 8-10 hours., Remove roast; shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each tortilla. Sprinkle with cheese. Add toppings of your choice.

CHIPOTLE SHREDDED BEEF

Steps:

• In a large skillet coated with cooking spray, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in tomatoes, vinegar, peppers with sauce, garlic, brown sugar, bay leaves and spices. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened., Place roast in a 5-qt. slow cooker; add tomato mixture. Cook, covered, on low 8-10 hours or until meat is tender., Discard bay leaves. Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Return beef and cooking juices to slow cooker; heat through. Serve with rice. If desired, top with cheese and sour cream. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

CHIPOTLE CROCK POT BEEF

Steps:

• Place half the peppers and tomatoes on the bottom of your crock pot; add meat.
• Top with remaining peppers & tomatoes.
• Turn to low for 6 hours.
• If you with to thicken the sauce, mix cornstarch with a bit of water and add to crock pot. Stir; turn to high for the last 15 minutes.
• Serve over your favorite pasta.

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.

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).