Description
Simple recipe for tender, flavorful chipotle beef cooked slowly in a slow cooker, served over rice.
Ingredients
Scale
- 2 lb beef chuck roast, trimmed and cut into 2-inch pieces
- 1 (15 oz) can black beans, rinsed and drained
- 1 (10 oz) can diced tomatoes and green chilies, undrained
- 1 cup beef broth
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 chipotle pepper in adobo, minced (optional, for heat)
- Cooked rice, for serving
- Toppings: shredded cheese, sour cream, salsa, chopped cilantro (optional)
Instructions
- Place the beef pieces in the slow cooker.
- Add the black beans, diced tomatoes and green chilies, beef broth, onion, garlic, chili powder, cumin, oregano, salt, pepper, and minced chipotle pepper (if using) to the slow cooker.
- Stir all ingredients together until well combined.
- Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the beef is very tender.
- Remove the beef from the slow cooker and shred it using two forks.
- Return the shredded beef to the slow cooker and stir it into the sauce.
- Serve the chipotle beef mixture over cooked rice and add your preferred toppings.
Notes
- For a thicker sauce, remove the lid for the last 30 minutes of cooking time.
- You can substitute chicken breast for beef if desired.
- If you prefer less spice, omit the chipotle pepper.
- Prep Time: 15 min
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl (approx. 6 oz beef mixture + 1 cup rice)
- Calories: 450
- Sugar: 6
- Sodium: 650
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 7
- Protein: 40
- Cholesterol: 105
Keywords: chipotle beef, slow cooker, burrito bowls, shredded beef, easy dinner, beef roast