1 small onion, cut into thin wedges
16 ounces beef chuck roast
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 clove garlic, minced
3/4 cup whole cranberry sauce
1 teaspoon finely chopped canned chipotle chile
peppers in adobo sauce
1 cup instant rice

Place onion in a 1-1/2-quart crockpot. Cut beef into bite-size chunks and add to crockpot. Sprinkle with salt, black pepper and garlic. Combine cranberry sauce and chipotle peppers. Pour over all ingredients. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. To serve, cook rice according to package directions, omitting salt and butter. Combine beef mixture with rice and serve while hot.

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