Chipotle Shredded Beef

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

1. In a large skillet coated with cooking spray, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in tomatoes, vinegar, peppers with sauce, garlic, brown sugar, bay leaves and spices. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened.
2. Place roast in a 5-qt. slow cooker; add tomato mixture. Cook, covered, on low 8-10 hours or until meat is tender.
3. Discard bay leaves. Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Return beef and cooking juices to slow cooker; heat through. Serve with rice. If desired, top with cheese and sour cream.
4. Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

canola oil, onion, tomatoes, cider vinegar, peppers, garlic, brown sugar, bay leaves, ground cumin, paprika, pepper, ground cinnamon, chuck roast, brown rice, cheddar cheese, sour cream

Taken from www.tasteofhome.com/recipes/chipotle-shredded-beef/ (may not work)