My friend adores this beef roast simmered in lime juice, chipotle and cumin. He would eat it one a week if I would make it that often! We have it over rice with cilantro and a spritz of lime

  • Total Time

    Prep: 45 min. Cook: 7 hours

  • Makes

    8 servings

Ingredients

    • 1/4 cup lime juice
    • 1/4 cup cider vinegar
    • 3 chipotle peppers in adobo sauce
    • 4 garlic cloves, thinly sliced
    • 4 teaspoons ground cumin
    • 3 teaspoons dried oregano
    • 1-1/2 teaspoons pepper
    • 3/4 teaspoon salt
    • 1/2 teaspoon ground cloves
    • 1 cup reduced-sodium chicken broth
    • 1 boneless beef chuck roast (3 to 4 pounds)
    • 3 bay leaves
    • RICE:
    • 3 cups water
    • 2 cups uncooked jasmine rice, rinsed and drained
    • 3 tablespoons butter
    • 1-1/2 teaspoons salt
    • 1/2 cup minced fresh cilantro
    • 2 tablespoons lime juice

Directions

  • Place the first nine ingredients in a blender; cover and process until smooth. Add broth; pulse to combine.
  • Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low 7-9 hours or until meat is tender.
  • Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed and rice is tender. Remove from heat; gently stir in cilantro and lime juice.
  • Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with two forks; return to slow cooker. Serve with rice.

Nutrition Facts

1/2 cup beef mixture with 2/3 cup cooked rice: 513 calories, 21g fat (9g saturated fat), 122mg cholesterol, 882mg sodium, 40g carbohydrate (1g sugars, 1g fiber), 37g protein.