Healthy eating: Slow cooker cranberry-chipotle beef | CraigDailyPress.com

Healthy eating: Slow cooker cranberry-chipotle beef

Slow Cooker Cranberry-Chipotle BeefSlow Cooker Cranberry-Chipotle Beef

Slow Cooker Cranberry-Chipotle Beef

• 2 1/2 pound boneless beef chuck pot roast

• 1 medium onion, cut into thin wedges

• 3 cloves garlic, minced

• 1/4 teaspoon salt

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• 1/4 teaspoon ground black pepper

• 1 (16 ounce) can whole cranberry sauce

• 2 teaspoons finely chopped chipotle pepper in adobo sauce

Trim fat from meat, then brown all sides in a lightly oiled skillet. Place onion wedges in the bottom of a four-quart slow cooker. Put the browned roast on top of the onions, then top with garlic, salt, and black pepper. In a small bowl, combine cranberry sauce and chipotle pepper. Pour over meat, cover and cook on low-heat setting for eight to 10 hours or on high-heat setting for four to five hours. Transfer the roast to a platter to cool slightly before shredding the meat. Skim the fat from the cranberry sauce and recombine with the meat. Serve with rice, polenta or wrapped in a flour tortilla.

Serves eight.

Recipe adapted from the Better Homes and Gardens website, provided by Karen MasseyRecipe adapted from the Better Homes and Gardens website, provided by Karen MasseyRecipe adapted from the Better Homes and Gardens website, provided by Karen Massey

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