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Turn On Slow Cooker Before You Go To Work And Back From Work And Surprise Your Guests With Them Chipotle-Beef!!!

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Great for busy work day too!!!

You don’t need to add much liquid to the slow cooker at the beginning of the cooking time. During cooking steam condenses on the lid while the contents of the cooker release their own juices, keeping food moist.

Prep:15 min

Cook:10 to 11 hours (low) or 5 to 5 1/2 (high)

Makes:8 servings ( 3 ounces cooked beef, 2 tablespoons sauce, and 1/2 cup mashed potatoes each)

Ingradients:

1 2 1/2 -3-pound boneless beef chuck pot roast

2 teaspoons garlick-pepper seasoning

1 7-ounce package mixed dried fruit

1/2 cup water

1 tablespoon finely chopped canned chipotle peppers in adobo sauce

1 tablespoon cold water

2 teaspoons cornstrach

4 cups hot cooked mashed potatoes

beef-chipotle

Preparation:

  1. Trim fat from meat. If necessary, cut meat to fit in a 31/2 or 4-quart slow cooker. Sprinkle both sides of meat with garlic-pepper seasoning. Place meat in the cooker. Add fruit, the 1/2 cup water, and the chipotle peppers.
  2. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5 1/2 hours.
  3. Transfer meat and fruit to a serving platter,cover to keep warm.Transfer cooking liquid to a bowl or measuring cup, skim off fat. In a medium saucepan combine the 1 tablespoon cold water and the cornstrach, stir in the cooking liquid. Cook and stir over medium heat until thickened and bubbly, cook and stir for 2 min more. Using two forks, pull meat into pieces. Serve meat and fruit with potatoes.

Per serving:338 cal;7 g fat(2g sat.fat), 64 mg chol;506 mg sodium;35 g carb;2 g sugar; 2 g fiber;34 g pro.

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