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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (322g) Recipe makes 6 servings The following items or measurements are not included below: 3 chipotle chiles in adobo |
||
| Calories 616 | ||
| Calories from Fat 404 | (65%) | |
| Amount Per Serving | %DV | |
| Total Fat 45.0g | 69% | |
| Saturated Fat 18.0g | 90% | |
| Monounsaturated Fat 19.0g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 156mg | 52% | |
| Sodium 820mg | 34% | |
| Potassium 834mg | 23% | |
| Total Carbohydrate 7.4g | 2% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 2.7g | ||
| Protein 43.5g | 86% | |
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Chipotle Roast for Tacos & Sandwiches
SERVES 6 -8
Ingredients
- 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
Directions
1
Place chuck roast in large crock pot and sprinkle with the salt and pepper, chili powder and cumin.2
Add the remaining ingredients and simmer on high for 5 hours or on low for 7-8 hours.3
Shred the meat with a fork and simmer on high for additional 10-15 minutes.4
Serve in enchiladas, tacos or on crusty rolls with the juice for dipping.
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Browse similar recipes by category
- Course > Lunch/Snacks > Sandwiches
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Beef > Roast
- Cuisine > North American > United States > Southwestern
- Cuisine > North American > Mexican
- Preparation > Time to Make
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Crock-Pot
- Occasion > Holiday/Event > Non-Religious > Super Bowl
- Occasion > Taste/Mood > Spicy
- Occasion > Everyday
Featured Reviews for This Recipe
From: gayle #280716
On May 31, 2009
I don't know how people are saying that this is too spicy. My DH didn't think this was spicy at all. I tried a taste and didn't get any heat. The flavor was good though, but not a "WOW" like I was hoping for.
From: CyndiCB
On May 25, 2009
My husband and I loved this recipe. The meat was sooooo tender and juicy. It had great flavor. I did add a lot more cumin only because we love cumin. But other than that, I did stick to the recipe as it was stated. Thanks for sharing!!
From: PanNan
On Jun 27, 2004
I used a pork loin roast, and didn't add the chipotles because I wanted to make it mild this time. We served it on tortillas with cilantro and sour cream. It was delicious - very moist, tender and well seasoned. I will try it with chipotles next time for a spicier version.
From: clmcmm Moore
On Jul 11, 2004
This was fabulous! I made it while camping and we couldn't stop eating it. When I first tasted it, I thought it was going to be too hot but once you got the first bite down, it was perfect!
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