Categories: Beef- main dish

Ingredients

• 1 tsp. canola oil
• 1 small onion, chopped
• 1 can (28 oz.) diced tomatoes, undrained
• 1/4 cup cider vinegar
• 1/4 cup chopped chipotle peppers in adobo
• sauce, plus 2 tsp. sauce
• 6 garlic cloves, minced
• 2 Tbsp. brown sugar
• 2 bay leaves
• 1/2 tsp. ground cumin
• 1/2 tsp. paprika
• 1/2 tsp. pepper
• 1/4 tsp. ground cinnamon
• 1 boneless beef chuck roast (2 1/2 lb.)
• 5 cups cooked brown rice
• Shredded reduced-fat cheddar cheese
• Reduced- fat sour cream, optional

Directions

1. In a large skillet coated with cooking spray, heat oil over medium high heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in tomatoes, vinegar, chipotle peppers with sauce, garlic, brown sugar, bay leaves and spices. Bring to a boil. Reduce heat; simmer, uncovered 4-6 minutes or until thickened.

2. Place beef chuck roast in a 5-quart slow cooker; add tomato mixture. Cook, covered, on low 8-10 hours or until meat is tender.

3. Discard bay leaves. Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Return beef and cooking juices to slow cooker; heat through. Serve with rice. If desired, top with cheese and sour cream.

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