Ingredients
2
cups chopped red onions
2
tablespoons finely chopped canned chipotle chiles in adobo sauce
3
cloves garlic, finely chopped
1
package (1 oz) Old El Paso™ original taco seasoning mix
1
teaspoon ground cumin
1
teaspoon ground coriander
1/2
teaspoon salt
1/2
cup Progresso™ beef flavored broth (from 32-oz carton)
2
tablespoons vegetable oil
2
to 3 lb boneless beef chuck roast
Preparation
Spray 6-quart slow cooker with cooking spray. In slow cooker, mix onions, chiles, garlic, taco seasoning mix, cumin, coriander and salt. Stir in broth.
In 12-inch skillet, heat oil over medium-high heat. Cook beef roast in oil 10 to 13 minutes, turning once, until browned on both sides. Transfer to mixture in slow cooker; turn to coat. Cook on Low heat setting 8 hours.
Transfer beef to cutting board; cool slightly. Shred beef, discarding any pieces of fat. Toss beef with 1/2 cup of the cooking liquid. Discard any remaining cooking liquid.
