Rich, fall-apart-in-your-mouth beef with a sauce that has notes of citrus and spice is not your everyday slow-cooker meal. It is a beauty, with a rust-red sauce that asks to be paired with a vessel, whether that be a corn tortilla or a bun. Move over pulled pork! Try this to fill your next batch of enchiladas, or add it as an option to your next taco bar, and you will have a true winner. It's so easy, you can put the ingredients in the Crockpot in the morning, and have a fabulous meal waiting at dinnertime. This recipe makes enough for a family of four to have leftovers, because you're going to want them!
- This dish is as delicious with a chuck roast as it is with more decadent cuts of beef such as brisket or short ribs-making it budget-friendly for everyone.
- Chipotle in adobo are smoked jalapeno peppers in a vinegar-based sauce and can be found canned in the Hispanic foods section of most grocery stores. I use 2 peppers plus about a teaspoon of the adobo sauce in my recipe, then freeze the rest of the peppers and sauce in small zip-top bags. I can typically get 4-5 uses out of one can. If you can't find chipotle in adobo, you can substitute smoked chipotle powder or dried chilies.
3 pounds beef suitable for braising (see notes)
1 medium onion, diced
3 cloves garlic, sliced
Juice and zest of 1 orange, plus juice of a second orange
1-2 chipotle chilies in adobo (3 if you like it super spicy), plus a teaspoon of adobo sauce
1 cup tomato sauce
1 cup water
Kosher salt, to taste
Season beef with kosher salt, on all sides. Sear on all sides over medium-high heat, deep brown is what you are going for. Add to Crockpot. Add the remaining ingredients to Crockpot, set for 10-12 hours on low, or 6-8 hours on high. Check and stir halfway through. Before serving, shred the beef slightly and add the juice of the second orange.
Click here for a printable recipe.
I hope you try this recipe soon!