Fall-apart-tender beef braised in a slightly spicy tomato-chipotle mixture makes a great filling for taco Tuesdays. If you can’t find Ro-Tel tomatoes, substitute another brand of diced tomatoes with green chilies. —Food52
2 1/4 pounds
beef chuck roast, cut into 6 large pieces
Salt and freshly ground black pepper
(10-ounce) can Ro-Tel tomatoes, with juice
medium garlic cloves, chopped
chipotle peppers in adobo, chopped
(6-inch) flour tortillas, warmed
Shredded cheddar cheese
Shredded romaine lettuce
In This Recipe
Heat a large pot over medium-high heat and add the oil. Season the beef liberally with salt and pepper, then sear in the oil, cooking until browned all over, about 8 minutes. Transfer to a plate.
Add the broth and cook, scraping up any browned bits on the bottom of the pot.
Transfer this broth and the reserved meat to a slow cooker. Add the tomatoes, garlic, chipotle peppers, and cumin and stir to combine. Turn the meat in the tomato mixture to coat.
Slow cook on low for 9 to 10 hours, or until meat is fall-apart-tender.