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Ingredients:
1 boneless beef chuck pot
roast (arm, shoulder or blade) (2-1/2
lb)
2 tsp olive oil
1 can (14 to 14-1/2 oz) beef
broth
2 Tbsp minced garlic
1 jar (16 oz) chipotle salsa
3 Tbsp chopped fresh
cilantro
Flour tortillas, warmed
Directions:
1. Heat oil in stockpot over
medium heat until hot; brown beef pot
roast. Sprinkle with salt and pepper.
2. Add broth and garlic;
bring to a boil. Reduce heat; cover tightly
and simmer 2 to 2-1/2 hours or until beef is
fork-tender.
3. Remove pot roast; cool
slightly.
Skim fat; reserve cooking
liquid. Shred pot roast with 2 forks.
4. Combine beef and salsa in
saucepan. Cook and stir over medium heat 8
to 10 minutes,
adding cooking liquid as needed to
keep beef moist.
Add cilantro.
Serve with tortillas and extra salsa on the
side. Finish off this tasty meal by adding
Mexican rice with black beans and a
taco-inspired salad with tortilla
"croutons", shredded cheese and dollop of
fat-free sour cream.
Or, wrap beef into tortillas and
secure in plastic wrapping for storage in
refrigerator or cooler for lunches. |