Cranberry-Chipotle Beef
1 small onion, cut into thin wedges
12 ounces beef chuck roast
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 clove garlic, minced
1/2 of a 16-ounce can (about 3/4 cup) whole cranberry sauce
1/2 to 1 teaspoon finely chopped canned chipotle chile peppers in adobo sauce*
1 cup instant brown rice
Fresh jalapeno chile peppers, halved (optional)
Place onion in a 1-1/2-quart slow cooker. If
necessary, cut beef to fit into cooker; add to cooker.
Sprinkle with salt, black pepper, and garlic. Combine
cranberry sauce and chipotle peppers. Pour over all.
Cover and cook on low-heat setting for 6 to 8 hours or
on high-heat setting for 3 to 4 hours. If no heat
setting is available, cook for 4-1/2 to 5-1/2 hours.
To serve, cook rice according to package directions,
except omit salt and butter. Serve beef mixture with
rice. If desired, garnish with jalapeno peppers.
Makes 2 servings.
From BH&G
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