- 1 boneless beef shoulder pot roast (2 1/2 lbs)
- 2 teaspoons olive oil
- salt & pepper to taste
- 1 can (14 to 14 1/2 oz) beef broth
- 2 tablespoons minced garlic
- 1 jar (16 oz) chipotle salsa
- 3 tablespoons finely chopped fresh cilantro
- flour tortillas, warmed
Heat oil in stockpot over medium heat until hot. Place beef Pot Roast in stockpot; brown evenly. Pour off drippings; season with salt and pepper, as desired.
Add broth and garlic to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 to 2-1/2 hours or until Pot Roast is fork-tender.
Remove Pot Roast; cool slightly. Skim fat from cooking liquid; reserve liquid. Trim and discard excess fat from cooked pot roast. Shred Pot Roast with 2 forks. Combine shredded Pot Roast and salsa in 3-quart saucepan. Cook over medium heat 8 to 10 minutes or until heated through, stirring frequently, adding enough reserved cooking liquid (up to 1/2 cup) to maintain a moist consistency, if necessary. Stir in cilantro, if desired. Serve mixture with warmed flour tortillas.
Nutrition information per serving of Chipotle Tacos: 384 calories; 12 g fat (3 g saturated fat; 6 g monounsaturated fat); 80 mg cholesterol; 1246 mg sodium; 35 g carbohydrate; 3.8 g fiber; 31 g protein; 4.7 mg niacin; 0.3 mg vitamin B6; 2.5 mcg vitamin B12; 5.2 mg iron; 38.5 mcg selenium; 7.0 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B12, iron, selenium and zinc; and a good source of fiber and vitamin B6.