Crock Pot Beef Adobado - Slender Kitchen

Crock Pot Beef Adobado

Weight Watchers® SmartPoints™
(6 PointsPlus®)

Recipes Content


Lately Sundays have come to mean a few wonderful things for me. Sleeping in without an alarm set (love). Throwing a savory, Sunday style meal into the crock pot for dinner. And a long morning-ish beach bike ride filled with lots of stops for coffee and people watching. This is in an attempt to end my habit of cramming every thing I think needs to happen for the week into Sunday and finishing the day exhausted. Not the best way to start off the week and not enjoyable at all. This week, in sticking with the new, lovely Sunday plan, I decided to reinvent an old recipe for Pork Adobado and use beef instead. At first glance it may look a little complicated, but dried chiles are not as scary as they seem. Promise. Once you use them once, you will find yourself staring at them longingly in the supermarket trying to think about a new recipe. Or maybe that’s just me. In the picture you will notice some potatoes I threw in towards the end when the boy in my life was slightly aghast there were no potatoes. I prefer it without.

Prep Time

Crock Pot Beef Adobado

Prep Time: 
Cook Time: 
Total Time: 


  • 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

Nutritional Facts

Serving Size: 
6 oz. (206g)
Amount Per Serving
Calories 220
Calories from Fat 55
% Daily Value *
Total Fat 6g
Saturated Fat 2g
Cholesterol 84mg
Sodium 142mg
Total Carbohydrate 3g
Dietary Fiber 0g
Sugars 1g
Protein 38g


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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