My husband adores this roast simmered in lime juice, chipotle and cumin. I serve it over rice flavored with cilantro and more zippy lime.
—AUNDREA MCCORMICK DENVER, CO
PREP: 45 MIN. • COOK: 7 HOURS • MAKES: 8 SERVINGS
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
3 tablespoons butter
1 1/2 teaspoons salt
1/2 cup minced fresh cilantro
2 tablespoons lime juice
1. Place the first nine ingredients in a blender; cover and process until smooth. Add broth; pulse to combine.
2. Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour the sauce over top. Cook, covered, on low 7-9 hours or until the meat is tender.
3. Prepare rice about 30 minutes before serving. Rinse and drain the uncooked rice. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered, for 12-15 minutes or until liquid is absorbed and the rice is tender. Remove from heat; gently stir in cilantro and lime juice.
4. Remove the roast from the slow cooker; cool slightly. Discard the bay leaves and skim fat from cooking juices. Shred the beef with two forks; return meat to slow cooker. Serve with rice.