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Crock Pot Beef Adobado
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- 3 lbs extra lean top round roast, trimmed of fat
- 4 U dried pasilla chiles (or New Mexico, Guajlllo)
- 2 U chipotle peppers in adobo
- 6 U garlic cloves
- 1 U onion, chopped into quarters
- 1 tbsp coriander
- 1 tsp cumin
- 1 tsp dried oregano
- 2 U bay leaves
- Salt and pepper
- 1/4 cup cilantro, chopped
In a saute pan, toast the dried New Mexico chiles for 3-5 minutes until fragrant and begin to puff up. This brings out their full flavor. Once they cool, remove the seeds and stem.
Add the chiles to small pot and cover with water. Bring to a boil and then let simmer for 5 minutes. Turn off the heat and allow the chiles to rest in the water for 30 minutes.
Add the chile peppers and 1 cup of their cooking liquid, the chipotles, cumin, coriander, garlic, oregano, and onion to a blender and blend until combined. This creates the adobo sauce.
Cut the beef roast into smaller pieces. Season the beef with salt and pepper. Pour a small amount of the adobo sauce into the bottom of the slow cooker. Place the beef on top and pour in the remaining adobo sauce.
Cook in your slow cooker for 6-8 hours until the beef is fork tender. Serve on it’s own, over rice, win a sandwich for a spicy pulled pork, or in tacos. Garnish with freshly chopped cilantro.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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