We are enjoying the last day of our 3 day weekend today. My husband and son are both off for Presidents Day. Today we are meeting up with a friend from high school. She is in Denver with her husband, so we get to hang out this afternoon. We haven’t seen them since their wedding, 7 years ago, so it should be a fun day! I didn’t think about it until now, but I think I better bake up something for them to bring back with them. What kind of blogger would I be to not send treats with my guests?!
Everywhere I look right now it seems that everyone is getting snow. Schools are closed again in areas of the country for snow. These are the times that I like to use my slow cooker the most. If I have to be out shoveling multiple times a day, I don’t want to have to think about dinner as well. So having it ready for me is so nice. This slow cooker chipolte beef is so versatile as well. The recipe makes a lot, which is really nice for a busy week. The first night you can have the beef over some mashed potatoes, and then use some of the leftovers to make these tacos.
This slow cooker beef is slightly sweet, smokey, with just a hint of heat in the background. It works perfectly for these tacos, because all you have to do is add a couple toppings and you are done. Your family will never realize they are eating the same beef from the night before. The sauce that you cook the beef in, is so easy to put together. Just a few ingredients and you are done. Let it cook all day, and you have dinner waiting for you for at least 2 nights! I have another recipe coming next week using the leftovers in another fun way.
- 3 chiles from a can of chipotle in adobo
- 1 cup pineapple juice
- 1/2 cup pure maple syrup
- 3 Tbls tomato paste
- 2 tsp salt
- 1 tsp black pepper
- 1 4-5 pound boneless chuck roast
- Corn Tortillas
- Shredded Cabbage
- Diced Avocado
- Diced Tomato
- Other desired toppings
In a blender or small food processor puree all of the ingredients for the roast (except the chuck roast).
Place chuck roast in the slow cooker. Pour sauce over the top, turning to coat. Cover and cook on low for 6-8 hours.
Remove and shred using 2 forks. Place back in the liquid.
Heat corn tortillas. Fill tortillas with a little shredded beef, and top with desired toppings.
Recipe from Everyday with Rachael Ray
Option - Beef is great served over mashed potatoes for night 1, and then use leftovers for these tacos