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


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