Naturally when I am reviewing a new cookbook I am drawn to the Mexican inspired recipes. When the recipe includes a beef roast and a crock pot, I am sold. Gonna try the recipe. This crock pot chipotle shredded beef did not disappoint anyone in the family.
The recipe called for a chuck roast, but here is the deal, use whatever beef roast you have on hand or is on sale at the grocery story. It will all work the same. Place the beautiful beef roast in the crock pot.
The original recipe called for cans of diced tomatoes, green chiles and chipotle sauce. I however had enchilada sauce instead of chipotle. It also called for chili powder and cumin. I had Penzey’s Chili 9000 which has cumin and other yummy seasonings and herbs. So, I used two tablespoons of it instead. Topped the roast with sliced onions and the canned goods before letting it slow cook all day. I omitted the beef broth the recipe called for originally.
After it has slow cooked all day, you should be able to peel any excess fat off the roast and then shred with two forks. Don’t trim the fat before cooking. Remember fat is the flavor conductor. You want it to cook with the meat all day to add flavor.
The cooked meat will freeze nicely to pull out later or go ahead and make some beef enchiladas and use the meat for tacos or on top of Mexican Risotto.
The recipe is from 303 Simple & Satisfying Recipes which is the combination of three cookbooks from Gooseberry Patch. I will be giving this cookbook away the second week of September 2014. Be sure to check back to register to win and see what other great recipes I made.
I received the 303 Simple & Satisfying Recipes for free. The recipe ingredients are all on me. The opinions are all mine.