Braised Chipotle Beef
Tags: Beef Crock Pot Dinner Mexican Morning Prep
Yield: 8
- 3 pounds lean chuck roast, cut into 2-inch pieces
- 2 tablespoons vegetable oil, divided
- 1 large yellow onion, cut into 1-inch pieces
- 2 red bell peppers, seeded and cut into 1-inch pieces
- 1 tablespoon minced garlic
- 1 tablespoon chipotle chili powder (or regular chili powder)
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 tablespoon ground cumin
- 3 tablespoons tomato paste
- 2 teaspoons Sandwich Sprinkle
- 1 cup beef broth
- 1 can (about 14 ounces) diced tomatoes, drained
- Hot cooked rice (optional)
- Pat beef dry with paper towels. Heat 1 tablespoon oil in large skillet over medium-high heat. Working in batches, cook beef in skillet, turning to brown all sides. Transfer each batch to slow cooker as it is finished.
- Return skillet to medium heat. Add remaining tablespoon oil. Add onion and cook, stirring occasionally, until just softened. Add bell peppers and cook 2 minutes. Stir in garlic, chili powder, paprika, oregano, cumin, tomato paste, and Sandwich Sprinkle. Cook and stir 1 minute. Transfer to slow cooker.
- Return skillet to heat and add beef broth. Cook, stirring to scrape up any browned bits. Pour over beef in slow cooker. Stir in tomatoes. Cover and cook on low 7 hours or until beef is tender. Skim fat from sauce. Serve over hot cooked rice, if desired.
- Serve with honey-chipotle elotes.
