PERFECT MILK PUNCH PANNA COTTA1 c. half and half, divided1 (0.25-oz.) envelope unflavored gelatin1/3 c…
Crock-Pot Braised Chipotle Beef
CROCK POT BRAISED CHIPOTLE BEEF
3 lbs. lean chuck roast, cut into 2” pieces
2 T. olive oil, divided
1 large Vidalia onion, cut into 1” pieces
2 red bell peppers, cut into 1” pieces
3 T. tomato paste
1 T. chipotle chili powder
1 T. smoked paprika
1 T. ground cumin
1 T. minced garlic
Salt/black pepper
1 t. dried oregano
1 c. beef broth
1 (14-oz.) can diced tomatoes, drained
Hot cooked rice or noodles, optional
- Pt beef dry with paper towel.
- Heat 1 T. oil in large skillet.
- Add beef in batches, cook and stir 6-8 minutes or until browned on all sides.
- Place in CROCK POT.
- Return skillet to medium heat.
- Add remaining oil.
- Add onion and cook until softened.
- Add bell peppers and cook another 1-2 minutes.
- Stir in tomato paste, chili powder, paprika, cumin, garlic, salt, pepper and oregano.
- Cook and stir for 1 minute.
- Place mixture in CROCK POT.
- Return skillet to medium heat.
- Add broth, stirring and scraping up any browned bits.
- Pour over beef in CROCK POT.
- Stir in tomatoes.
- Cover and cook on LOW for 7 hours.
- Skim fat from sauce.
- Taste for seasoning and serve over rice or noodles.