CRANBERRY-CHIPOTLE BEEF

 

1 (2 1/2 lb) boneless beef chuck pot roast

1 medium onion, cut into thin wedges
3 garlic cloves, minced
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 can (16-oz) whole berry cranberry sauce
2 tsp finely chopped chipotle pepper in adobo sauce
6-inch flour tortillas for serving
salsa for serving
Fresh jalapeno slices for serving, optional
Lime wedges, optional

Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place onion in the cooker. Add meat; sprinkle 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 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Transfer meat to a serving platter. Skim fat from onion mixture. Serve meat and onion mixture with tortillas. If desired, garnish with salsa, jalapeno pepper slices, and/or lime wedges.

Yield: 6 servings  Per serving: 419 cal, 6 g fat (2 g sat), 229g sodium, 61 g carbs, 4 g fiber, 30 g protein

Source: My version of a BH&G recipe.