2day's recipe: Chipotle Shredded Beef

This recipe is yummy - You can eat it as is or you can use it for burritos or both to get more than one meal out of this recipe.  I love recipes that I can get more than one meal out of.  Sometimes I freeze part for another week.  Works really well!
Enjoy :-)

Chipotle Shredded Beef

This beef is delicious all rolled up in a tortilla, served with corn salsa and eaten as a burrito.” You could also serve it over rice or mashed potatoes or in buns.

• 1 small onion, chopped
• 1 teaspoon canola oil
• 1 can (28 ounces) diced tomatoes, undrained
•  1/4 cup cider vinegar
• 6 garlic cloves, minced
• 2 chipotle peppers in adobo sauce, chopped
• 2 tablespoons brown sugar
• 2 bay leaves
• 2 teaspoons adobo sauce
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon pepper
• 1/4 teaspoon ground cinnamon
• 1 boneless beef chuck roast (2-½ pounds)
• 5 cups cooked brown rice
• shredded reduced-fat cheddar cheese and reduced-fat sour cream, optional

• In a large skillet coated with cooking spray, saute onion in oil until tender. Stir in the tomatoes, vinegar, garlic, peppers, brown sugar, bay leaves, adobo sauce and seasonings. Bring to a boil; reduce heat, simmer, uncovered for 4-6 minutes or until thickened.
• Place roast in a 5-qt. slow cooker; add tomato mixture. Cover and cook on low heat for 8-9 hours or until meat is tender.
• Discard bay leaves. Remove meat and shred with two forks. Skim fat from juices; return meat to slow cooker. Using a slotted spoon, serve meat with rice. Top with cheese and sour cream if desired.
  
  
  Source:  Healthy Cooking - yep, its good for you!!!