This had a very interesting combination of flavors. I liked it, but next time I will probably use a chuck roast because the top round roast was a little dry. This makes a ton so be prepared to have leftovers!
According to the original recipe this is a copycat Chipotle recipe.
Original recipe from http://www.cookingclassy.com
Recipe makes 20 servings
1 serving = 1/4 cup shredded beef (enough for at least 1 taco) = 3 weight watchers points+
=3 weight watchers smart points
Ingredients –
2.5 lb beef top round roast
2 tbsp vegetable oil
1 1/4 cup beef broth
3 chipotle peppers in adobo sauce
6 cloves garlic
1 1/2 tbsp ground cumin
1 tbsp dried oregano
3/4 tsp salt
1/2 tsp pepper
1/2 tsp ground cloves
3 bay leaves
1/4 cup fresh lime juice (I totally forgot to put this in!)
Cut roast into 6 portions. Heat 1 tbsp vegetable oil in a skillet & cook 3 portions until browned on both sides. Place those 3 portions into your crockpot. (make sure it has been sprayed with non stick cooking spray) Heat 1 more tbsp of vegetable oil in the skillet & brown the remaining 3 pieces of beef.
Try to make a single layer in your crock pot with the portions of beef.
In a food processor blend chipotle peppers, 1/4 cup beef broth, & garlic.
Once pureed whisk together with remaining 1 cup beef broth & remaining spices. (Don’t add lime juice or bay leaves)
Pour mixture over beef, place bay leaves between pieces of beef, & cook on low for 8-9 hours.
Remove beef & shred.
Return shredded beef to the crock pot & set to warm for 30 minutes.
Stir in 1/4 cup lime juice. (i forgot this step) Use a slotted spoon to remove shredded beef & serve! Make sure to find the bay leaves before you serve it.
I served mine with carb balance tortillas, lettuce, tomatoes, fresh green tomato salsa, sour cream, & shredded cheese.
Enjoy!
