- Jell-o No Bake Mini Turtle Cheesecakes
- ITALIAN BEEF & PASTA
- Valentine Cookie-Grams
- BAKER'S® ONE BOWL White Chocolate Blonde Brownies
- Coleslaw Toss
- Creamy Mango Dessert
- Chewy Cherry Cookies
- SURE.JELL® for Less or No Sugar Needed Recipes - Blackberry Jam
Chipotle Beef Tacos
- Prep Time: 2-3/4 to 3-1/4 hours
- Serving Size: 6
- 1 Boneless Beef Chuck Pot Roast (Arm, Shoulder Or Blade) (Two & Half Pounds)
- 2 tablespoons Olive Oil
- 1 can (14 to 14-1/2 oz) Beef Broth
- 2 tablespoons Minced Garlic
- 1 jar (16 oz) Chipotle Salsa
- 3 tablespoons Chopped Fresh Cilantro
- Flour Tortillas, Warmed
1. Heat oil in stockpot over medium heat until hot; brown beef pot roast. Sprinkle with salt and pepper.
2. Add broth and garlic; bring to a boil. Reduce heat; cover tightly and simmer 2 to 2-1/2 hours or until beef is fork-tender.
3. Remove pot roast; cool slightly. Skim fat; reserve cooking liquid. Shred pot roast with 2 forks.
4. Combine beef and salsa in saucepan. Cook and stir over medium heat 8 to 10 minutes, adding cooking liquid as needed to keep beef moist. Add cilantro. Serve with tortillas