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Total Recipe Time: 2-3/4 hours to 3 hours
Makes 6 servings
1 boneless beef Shoulder Pot Roast (2-1/2 pounds)
2 teaspoons olive oil
Salt and pepper
1 can (14 to 14-1/2 ounces) beef broth
2 tablespoons minced garlic
1 jar (16 ounces) chipotle salsa
3 tablespoons chopped fresh cilantro (optional)
Flour tortillas, warmed
|1.||Heat oil in stockpot over medium heat until hot. Place beef Pot Roast in stockpot; brown evenly. Pour off drippings; season with salt and pepper, as desired.
|2.||Add broth and garlic to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 to 2-1/2 hours or until Pot Roast is fork-tender.
|3.||Remove Pot Roast; cool slightly. Skim fat from cooking liquid; reserve liquid. Trim and discard excess fat from cooked pot roast. Shred Pot Roast with 2 forks. Combine shredded Pot Roast and salsa in 3-quart saucepan. Cook over medium heat 8 to 10 minutes or until heated through, stirring frequently, adding enough reserved cooking liquid (up to 1/2 cup) to maintain a moist consistency, if necessary. Stir in cilantro, if desired. Serve mixture with warmed flour tortillas.
Nutrition information per serving of Chipotle Tacos: 384 calories; 12 g fat (3 g saturated fat; 6 g monounsaturated fat); 80 mg cholesterol; 1246 mg sodium; 35 g carbohydrate; 3.8 g fiber; 31 g protein; 4.7 mg niacin; 0.3 mg vitamin B6; 2.5 mcg vitamin B12; 5.2 mg iron; 38.5 mcg selenium; 7.0 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B12, iron, selenium and zinc; and a good source of fiber and vitamin B6.