Chipotle Shredded Beef Tacos

This was an AFC Championship winning dinner! I cooked this all day on Sunday before my Steelers won the game! It was delicious! Definitely made for a quick, easy meal and easy clean up.

Chipotle Shredded Beef Tacos
original recipe from All You

Ingredients

1 - 7-oz. can chipotle chiles in adobo sauce
1 -  15-oz. can crushed tomatoes
2 tablespoon  lime juice
1 onion, chopped
3  cloves garlic, minced
1  2-lb. beef chuck pot roast, fat trimmed
Salt and pepper
Corn tortillas - we prefer flour tortillas
shredded lettuce & cheese, sour cream, all optional
cooked white rice, optional

Directions

In a blender or food processor, puree chipotle chiles with adobo sauce until smooth.

Spoon 5 Tbsp. into slow cooker; reserve remainder for other uses. Add tomatoes, lime juice, onion and garlic; stir to combine. Season beef with salt and pepper and add to slow cooker.
 

Cover and cook on high until beef is tender enough to shred easily with a fork, about 6 hours. Using two forks, shred meat; spoon into a serving bowl with sauce.

I served the beef with warmed flour tortillas, shredded lettuce, cheese, and sour cream.

I also served white rice alongside. My husband and son love to add rice to their tacos. :)


**Note** This is a spicy dish. If you don't like it really spicy, cut back on the chiles. The original recipe calls for 2 1/2 tbsp and that would probably be more than enough to give this dish just a hint of spice without it being hot.