Healthy eating: Slow cooker cranberry-chipotle beef |

Healthy eating: Slow cooker cranberry-chipotle beef

Karen Massey/For Steamboat Today

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

• 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 Massey

Support Local Journalism

Support Local Journalism

Readers around Steamboat and Routt County make the Steamboat Pilot & Today’s work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.

Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.

Each donation will be used exclusively for the development and creation of increased news coverage.

For tax deductible donations, click here.

Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.

User Legend: iconModerator iconTrusted User