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Cranberry-Chipotle Beef

Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom.   Go check out the wonderful recipes shared there. Join me tomorrow for Freezer Food Friday.




Cranberry-Chipotle Beef Recipe.

  • 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)


1. 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.

2. 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.

3. 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.

Nutrition Facts

  • Calories 506,
  • Total Fat (g) 7,
  • Saturated Fat (g) 2,
  • Cholesterol (mg) 101,
  • Sodium (mg) 296,
  • Carbohydrate (g) 71,
  • Fiber (g) 4,
  • Protein (g) 40,
  • Percent Daily Values are based on a 2,000 calorie diet


Comments on: "Cranberry-Chipotle Beef" (1)

  1. OH MY!! This sounds delish. I’m going to try this one this week. I’m going to have to sneak the cranberries in on my hubby. 🙂 Thank you for sharing. Have a great week.

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