Courtesy of The Beef Checkoff
6Servings•15 Min.Prep Time•3 Hrs.Cook Time•Salsa and salad greens.Serve With•
原料：
- 2-1/2 lb. boneless beef chuck pot roast (arm, shoulder or blade)
- 2 tsp. olive oil
- 1 can (14 to 14-1/2 oz.) beef broth
- 2 Tbsp. minced garlic
- 1 jar (16 oz.) chipotle salsa
- 3 Tbsp. chopped fresh cilantro
- flour tortillas, warmed
说明：
- Heat oil in stockpot over medium heat until hot; brown beef pot roast. Sprinkle with salt and pepper.
- Add broth and garlic; bring to a boil. Reduce heat; cover tightly and simmer 2 to 2-1/2 hrs. or until beef is fork-tender.
- Remove pot roast; cool slightly. Skim fat; reserve cooking liquid. Shred pot roast with 2 forks.
- Combine beef and salsa in saucepan. Cook and stir over medium heat 8-10 min., adding cooking liquid as needed to keep beef moist. Add cilantro. Serve with tortillas.
- Recipe Courtesy of The Beef Checkoff
营养：
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