This recipe for Chipotle Shredded Beef holds a certain level of nostalgia. It was the first recipe that I created that my husband loved. I mean, he always said my meals were good, but this one he requested – a lot. I was something of a staple in our house, along with Tombstone pizzas (don’t judge us Tombstones are awesome!), right up until we had kids.
I’m not sure why I ever cut back on making Chipotle Shredded Beef. I don’t know if I thought it would be to spicy for the kids or if I was just being lazy. Which the lazy excuse shouldn’t really apply either, because as recipes go this one really is fairly easy.
Anyhow, the good news is that I started making it again. And the better news is that the kids actually kind of like it too. Well, two out of three really like it and the third likes it sometimes. There’s one in every crowd, right?
Don’t forget the rules of food safety! Here is the short list:
1) Always, wash your hands before and after handling raw meat.
2) Never thaw meat on the counter, thaw in the refrigerator, microwave or cool water bath.
3) Always wash cutting boards and plates after having been in contact with raw meat.
4) Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
Chipotle Shredded Beef
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 3 pound Bottom Round Roast
- 2– 3 tablespoons olive oil
- 1 pint canned diced tomatoes, un-drained
- 2 cloves garlic, pressed
- 2–3 chipotle peppers in adobo sauce, finely chopped
- ½ cup finely chopped onion
- Mix dry ingredients together in a small bowl. Sprinkle mixture over roast and massage into meat.
- Heat oil in a Dutch oven over medium-high heat. Once oil is hot, place roast in Dutch oven and sear on all sides. Remove roast and place in a crockpot.
- Reduce heat and pour tomatoes into the Dutch oven, stir and scrape all the drippings from the bottom and sides of the oven. Pour drippings and tomatoes over the roast. Sprinkle the finely chopped onions and pepper and press garlic cloves over the roast. Cook in crockpot on low for 6-8 hours, or on high for 3-5 hours.
- Remove from crockpot and shred. Serve pretty much any way you like – as a Navajo taco, sprinkled over corn chips as nachos, on a bun as a sandwich, in a burrito, or any other delicious way you can think of.
- Serving Size: 6