Type what you have

Ingredients

• ✓ beef broth
• ancho chile
• tomato paste
• corn oil
• garlic
• salt
• oregano
• cumin

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Arrange ancho chiles on a baking sheet. Bake in the preheated oven until toasted 3 to 4 minutes.
3. 3 Remove and discard stems and seeds from toasted peppers. Place peppers in a bowl; add enough hot water to bowl until peppers completely covered. Soak for 1 hour.
4. 4 Combine ancho chiles, about 1 cup broth, tomato paste, oil, garlic, salt, oregano, and cumin in a blender; blend until smooth. Combine ancho chile mixture and remaining 2 cups beef broth in a saucepan over medium heat; simmer until heated through, about 10 minutes.

By Fox Woadhill Rogers

Ingredients

• ✓ beef broth
• mushroom
• green onion
• butter
• all-purpose flour

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk broth, mushrooms, green onions, butter, and flour together in a medium saucepan over medium heat.
3. 3 Bring to a boil, then cook, stirring constantly, until golden brown and thickened, 5 to 10 minutes.

By Sara

Ingredients

• ✓ beef broth
• hatch chile pepper
• corn oil
• onion
• garlic
• all-purpose flour
• salt

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Place chile peppers with cut sides down onto the prepared baking sheet.
3. 3 Cook under the preheated broiler until the skin of the chile peppers has blackened and blistered, about 4 minutes per side.
4. 4 Place blackened chile peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
5. 5 Heat oil in a saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.

By wasabinoir

Ingredients

• ✓ beef broth
• olive oil
• shallot
• pinot noir wine
• butter
• italian seasoning
• salt

Instructions

1. 1 Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes.
2. 2 Add wine into the saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.
3. 3 Stir in beef broth. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes.
4. 4 Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.

By DesireeChristian

Ingredients

• ✓ beef broth
• olive oil
• shallot
• green peppercorn
• butter
• cognac
• all-purpose flour
• half-and-half
• salt

Instructions

1. 1 Heat oil in a skillet over medium heat. Add shallots, peppercorns, and butter; cook for 3 minutes.
2. 2 Add Cognac and cook for 1 minute. Whisk in flour and cook for 1 minute until alcohol evaporates. Pour in beef broth and increase heat to bring sauce to a simmer. Cook and stir for 5 minutes.
3. 3 Add half and half, reduce heat to low, and cook 5 minutes. Season with salt and serve.

By Soup Loving Nicole

Ingredients

• ✓ beef broth
• butter
• button mushroom
• shallot
• all-purpose flour
• all-purpose flour
• half and half
• black pepper
• salt

Instructions

1. 1 Melt butter in a heavy 12-inch skillet over medium-high heat. Add mushrooms and shallot. Saute, stirring occasionally, until softened, about 6 minutes. Add 2 tablespoons plus 2 teaspoons flour; cook until incorporated, about 1 minute. Add beef broth; cook, stirring frequently, until slightly thickened, about 2 minutes. Stir in half-and-half, black pepper, and salt. Cook for 30 seconds more.

By BakingWithLuv

Ingredients

• ✓ beef broth
• butter
• all-purpose flour
• garlic
• ketchup
• worcestershire sauce
• mustard
• salt
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium-low heat. Add flour; cook and stir until mixture is golden-brown and smells like cooked pie crust, about 5 minutes.
2. 2 Add garlic and cook for 30 seconds. Whisk in 1 cup of broth until smooth, then whisk in remaining broth, ketchup, Worcestershire sauce, and mustard. Bring to a simmer, whisking, and reduce heat to low. Cook, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper.

By Bersinc

Ingredients

• ✓ beef broth
• ground beef
• bacon
• onion
• celery
• carrot
• red wine
• white wine
• crushed tomato
• milk
• pasta

Instructions

1. 1 Brown beef, bacon, onion, celery and carrots in a large saucepan over medium-high heat until browned and crisp, about 10 minutes.
2. 2 Add broth; simmer until evaporated, scraping browned bits from bottom of pan.
3. 3 Stir in tomatoes and milk. Simmer over medium-low heat until sauce is thickened, about 15 minutes. Serve over pasta.

By Contadina

Ingredients

• ✓ beef broth
• butter
• all-purpose flour
• ketchup
• worcestershire sauce
• dijon mustard
• onion powder
• garlic powder
• salt
• black pepper

Instructions

1. 1 Melt butter in a small saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Whisk in beef broth gradually. Cook and stir until no lumps remain, about 2 minutes. Add ketchup, Worcestershire sauce, Dijon mustard, onion powder, garlic powder, salt, and black pepper. Cook and whisk until gravy thickens, about 5 minutes more.

By jillian89

Ingredients

• ✓ beef broth
• butter
• mushroom
• butter
• shallot
• mushroom
• red wine
• thyme
• bay leaf
• arrowroot powder
• salt
• black pepper

Instructions

1. 1 Melt 1/4 cup butter in a medium pan over medium heat. Add 2 cups sliced mushrooms; sauté until soft. Remove mushrooms from pan; set aside.
2. 2 Add 1 tablespoon butter to the pan. Add shallots; cook and stir until translucent. Add ½ cup chopped mushrooms and cook until soft. Stir in red wine, thyme, and bay leaf; simmer until sauce reduces a little, about 1 minute.
3. 3 Dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce; bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with salt and freshly ground black pepper.

By Jimmi

Ingredients

• ✓ beef broth
• butter
• onion
• carrot
• celery
• peppercorn
• clove
• flour
• water
• parsley
• salt
• black pepper
• red wine
• olive oil
• mushroom

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Saute onion, carrots, celery, peppercorns, and cloves in melted butter until onions are browned, 7 to 10 minutes.
2. 2 Stir flour into the onion mixture; cook and stir until the flour is completely moistened, 1 to 2 minutes. Stream beef broth into the skillet while stirring the onion mixture; cook, stirring continually, until the broth thickens into a gravy, 5 to 10 minutes. Add water to thin the gravy as needed to keep it from becoming paste-like.
3. 3 Stir 1 tablespoon parsley into the gravy; continue to cook, stirring frequently, until the parsley imparts flavor to the gravy, 5 to 10 minutes; strain through a fine-mesh strainer into a clean saucepan. Discard vegetables.
4. 4 Place the saucepan over low heat. Season sauce with salt, pepper, and most of the remaining parsley. Stir red wine into the sauce.
5. 5 Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until completely tender, about 5 minutes. Stir mushrooms into the sauce; garnish with remaining parsley after spooning over steaks.

By Cat

Ingredients

• ✓ beef broth
• balsamic vinegar
• cayenne
• black pepper
• kosher salt
• beef stock
• all-purpose flour
• beef fat
• brown mushroom
• butter
• water
• beef bone broth
• beef rib bone
• celery
• carrot
• onion
• butter

Instructions

1. 1 Gather ingredients. Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with foil. Spread out onions, carrots, and celery on the prepared baking sheet. Set rib bones on top.
2. 2 Roast until bones are deep brown and onions are black, about 1 hour. Use a spatula or tongs to transfer bones and vegetables into a saucepan. Drain off and reserve any rendered fat from the baking sheet for the gravy.
3. 3 Add broth and water to the saucepan, and bring to a boil on high heat. Reduce heat to low and simmer until meat falls off bone and is flavorless, about 4 hours. Skim any fat from the surface and reserve.
4. 4 Strain broth and let cool to room temp.
5. 5 Melt butter in a pot on medium-high and sauté mushrooms until well browned. Add 2 tablespoons rendered beef fat and stir until melted. Add flour and cook for a few minutes.
6. 6 Whisk in broth, and bring to a simmer. Cook, stirring occasionally, about 5 minutes. Reduce heat to medium and simmer until gravy has thickened to desired thickness, 5 to 10 minutes more
7. 7 Adjust salt to taste and season with freshly ground black pepper, cayenne, and balsamic vinegar.
8. 8 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ beef broth
• beef chuck roast
• taco seasoning mix
• green salsa

Instructions

1. 1 Lay beef chuck roast into the bottom of a slow cooker with a tight-fitting lid. Sprinkle taco seasoning mix over beef. Pour green salsa over the top, followed by broth.
2. 2 Cook on Low for 4 hours. Add more broth if needed. Remove beef from the slow cooker and shred with 2 forks. Return shredded beef to the slow cooker; mix with liquid. Serve hot.

By Mary McCarthy Maslowski

Ingredients

• ✓ beef broth
• tomato sauce
• tomato paste
• salt
• oregano
• cumin
• garlic powder
• onion powder
• chili powder

Instructions

1. 1 Mix tomato sauce, tomato paste, beef broth, salt, oregano, cumin, garlic powder, onion powder, and chili powder together in a saucepan until smooth.
2. 2 Bring sauce to a boil, reduce heat to low, and simmer for 10 minutes.

By Tamara Shaw

Ingredients

• ✓ beef broth
• chuck roast
• potato
• onion
• red bell pepper
• garlic
• all-purpose flour
• chili powder
• cumin
• salt

Instructions

1. 1 Combine beef, potatoes, onion, peppers, and garlic in a large bowl. In a small bowl, mix together the flour, chili powder, cumin, and salt. Toss the beef mixture with the flour mixture until evenly coated. Place the mixture into a slow cooker, and pour in enough beef broth to barely cover the meat. If you don't have quite enough, you can fill the rest of the way with water.
2. 2 Cook on Low until the beef is tender, 6 to 8 hours.

By LFETSCH

Ingredients

• ✓ beef broth
• beef chuck roast
• olive oil
• worcestershire sauce
• lime
• tomato
• sweet onion
• green bell pepper
• garlic
• jalapeno pepper
• oregano
• cumin
• chili powder
• salt
• black pepper

Instructions

1. 1 Place beef portions into the crock of a large slow cooker. Mix olive oil, Worcestershire sauce, lime juice together in a bowl; pour over the beef. Add diced tomatoes, sweet onion, green bell pepper, garlic, jalapeno pepper, beef broth, oregano, cumin, chili powder, salt, and black pepper to the slow cooker.
2. 2 Cook on High for 1 hour. Change setting to Low and continue cooking until the beef is tender, about 6 1/2 hours.
3. 3 Remove beef with tongs to a cutting board. Shred with a pair of forks and return to the slow cooker. Continue cooking another 20 to 30 minutes.

By FireGuysWife

Ingredients

• ✓ beef broth
• chipotle cooking sauce
• cilantro
• vegetable oil
• onion
• garlic
• roast beef
• bolillo roll
• cilantro

Instructions

1. 1 Combine chipotle cooking sauce, beef broth, and 1/4 cup chopped cilantro in a saucepan; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes.
2. 2 Heat oil in a skillet over medium-high heat; saute onion until softened, about 5 minutes. Stir garlic into onion and cook for 1 minute. Add roast beef and 1/4 cup chipotle sauce mixture and cook, stirring constantly, until heated through, about 2 minutes.
3. 3 Ladle remaining chipotle sauce mixture into 4 bowls for dipping. Spoon roast beef mixture onto the bottom half of each bun, top with a cilantro sprig, and place the top on each bun. Dip sandwiches into sauce.

By bdweld

Ingredients

• ✓ beef broth
• butter
• beef stew meat
• adobo seasoning
• garlic granules
• salt
• black pepper
• cumin
• coriander
• garlic
• russet potato
• corn
• carrot
• chayote squash
• onion

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter once the pot is hot. Add beef and season with 1 tablespoon adobo seasoning, 1/2 teaspoon garlic granules, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon cumin, and 1/8 teaspoon coriander. Cook until beef is browned on all sides, 5 to 8 minutes. Add fresh minced garlic and cook until fragrant, about 1 minute. Pour 1 cup beef broth into the pot and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Cancel Saute mode.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 25 minutes. Quick-release the remaining pressure for 5 minutes. Unlock and remove the lid.
4. 4 Stir in potatoes, corn, carrots, chayote squash, and onion. Pour in remaining 1 cup beef broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Quick-release the remaining pressure for 5 minutes. Unlock and remove the lid. Add remaining 1 tablespoon adobo seasoning, 1/2 teaspoon garlic granules, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon cumin, and 1/8 teaspoon coriander to taste.

By thedailygourmet

Ingredients

• ✓ beef broth
• ground beef
• tomato
• kidney bean
• black bean
• enchilada sauce
• sweet corn
• green chili
• taco seasoning

Instructions

1. 1 Combine ground beef, tomatoes, broth, kidney beans, black beans, enchilada sauce, corn, chilies, and taco seasoning in a slow cooker; mix well.
2. 2 Cover and cook on Low for 8 hours or High for 4 hours.

By Debbie B

Ingredients

• ✓ beef broth
• beef chuck roast
• salt
• black pepper
• grapeseed oil
• onion
• garlic
• guajillo red chile cooking sauce
• bay leaf

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Cut chuck roast into 3-inch cubes, removing excess fat and connective tissue. Season beef with salt and pepper.
3. 3 Heat grapeseed oil in a large Dutch oven over high heat. Sear cubes of beef a few at a time, until well browned on all sides, about 4 minutes per batch. Reserve browned beef in a bowl. Reduce heat to medium and add onion and garlic. Cook until soft and just beginning to brown, about 10 minutes.
4. 4 Add 1 cup beef broth to onion mixture and stir well; simmer for 1 to 2 minutes. Add beef and pour in guajillo sauce. Add a little beef broth to the empty jar, seal, and shake to release remaining sauce; pour over beef. Pour in enough of remaining broth to cover beef. Add bay leaves and bring to a gentle simmer.
5. 5 Bake in the preheated oven, covered, until beef is fork-tender, about 2 1/2 hours.
6. 6 Remove beef from sauce and set aside; discard bay leaves. Skim off excess fat from the top of cooking liquid and bring to a boil to reduce slightly. Shred beef with two forks and return to cooking sauce.

By Baking Nana

Ingredients

• ✓ beef broth
• cumin
• coriander
• oregano
• garlic powder
• cayenne pepper
• pork shoulder
• onion
• bay leaf

Instructions

1. 1 Combine cumin, coriander, oregano, garlic powder, and cayenne pepper in a bowl; thoroughly rub over pork roast.
2. 2 Place roast in a pressure cooker; pour beef broth around roast. Add onion and bay leaves. Close cooker securely and place pressure regulator over vent according to the manufacturer's instructions. Heat over medium-high heat to full pressure when steam escapes in a steady flow and makes a whistling sound. Reduce heat to maintain high pressure and regulator is gently rocking. Cook for 45 minutes.
3. 3 Off heat, let pressure release naturally according to the manufacturer's instructions. Unlock and remove lid. Transfer pork to a serving bowl; shred using 2 forks.

By AKrause

Ingredients

• ✓ beef broth
• canola oil
• pork shoulder
• poblano pepper
• jalapeno pepper
• serrano pepper
• onion
• garlic
• coriander
• cumin

Instructions

1. 1 Place the oil into a pressure cooker over medium-high heat. Brown the pork cubes on all sides in the hot oil, and stir in the poblano, jalapeno, and serrano peppers, onion, garlic, coriander, cumin, and beef broth. Lock the lid onto the pressure cooker, bring the cooker up to pressure, and reduce heat to keep the pressure steady.
2. 2 Cook under medium steady pressure for 1 hour, remove the cooker from the heat, place in the sink, and run cold water over the lid of the cooker until the pressure has been released. Carefully remove the lid, and serve.

By yellowpairs ♥

Ingredients

• ✓ beef broth
• ground beef
• onion
• garlic
• cumin
• chili powder
• cream cheese
• tomato
• green chile
• heavy cream
• salt

Instructions

1. 1 Stir ground beef, onion, and garlic together in a large pot on medium heat until beef is brown and crumbly, and onion is translucent, 5 to 7 minutes. Drain; discard grease.
2. 2 Stir in cumin and chili powder; cook for 2 to 3 minutes more. Add cream cheese to the pot; stir until melted, and no chunks remain. Stir in beef broth, diced tomatoes and juices, green chiles, cream, and salt.
3. 3 Reduce heat to medium and cook until heated through, about 30 minutes; do not boil or mixture may curdle.

By SandyR

Ingredients

• ✓ beef broth
• ground beef
• onion
• black bean
• corn
• tomato
• green chile
• tomato sauce
• taco seasoning mix
• avocado
• oaxaca cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function to heat up the pot. Add ground beef and onion. Stir to break up ground beef into crumbles and cook until beef is browned, about 5 minutes. Drain as much excess grease as possible. Stir in black beans, corn, diced tomatoes and chiles, tomato sauce, beef broth, and taco seasoning. Mix until well combined. Cancel Saute mode.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve soup with avocado slices and Oaxaca cheese.

By thedailygourmet

Ingredients

• ✓ beef broth
• chicken broth
• vegetable broth
• fire-roasted diced tomato
• tomato
• onion
• garlic
• chicken soup base
• grapeseed oil
• mint leaf
• oregano
• cumin
• zucchini
• salt

Instructions

1. 1 Combine beef broth, chicken broth, and 2 cups vegetable broth in a large pot over medium heat; bring to a simmer.
2. 2 Meanwhile, combine remaining vegetable broth, fire-roasted tomatoes, tomato halves, onion, garlic, and chicken soup base in the bowl of a food processor; blend until fully combined, 1 to 1 1/2 minutes. Remove the processor blade and set the bowl aside.
3. 3 Heat oil in a 10-inch frying pan over medium-high heat. Add fideo pasta and cook, stirring constantly, until golden brown, 2 1/2 to 3 minutes. Stir in oregano and cumin. Hold a 6-inch strainer over the pan and pour in the blended tomato mixture. Quickly stir the sizzling mixture with a wooden spoon so it doesn't stick or burn; continue stirring for 1 minute. Discard any tomato solids left in the strainer.
4. 4 Pour fideo-tomato mixture into the simmering broth. Increase heat to high and cook for about 5 minutes. Reduce heat to medium-high and stir in zucchini and salt. Cook until fideo is tender yet firm to the bite, about 2 minutes more.

By 1010lisalynn

Ingredients

• ✓ beef broth
• pork loin
• onion
• garlic
• chile pepper
• salt
• corn husk
• lard
• masa harina
• baking powder
• salt
• sour cream

Instructions

1. 1 Place pork, onion, and garlic in a Dutch oven. Add enough water to cover; bring to a boil over medium-high heat. Reduce the heat to low; simmer pork until cooked through and tender, about 2 hours.
2. 2 Remove stems and seeds from chiles; transfer to a medium saucepan with 2 cups water. Simmer, uncovered, for 20 minutes. Remove from heat to cool.
3. 3 Transfer chiles and cooking liquid to a blender; blend until smooth. Strain sauce through a fine-mesh sieve into a bowl; stir in salt. Discard contents of strainer.
4. 4 Remove pork from the pot; discard onion and garlic. Shred pork using two forks; mix in 1 cup chile sauce; set filling aside. Reserve remaining chile sauce for serving.
5. 5 Soak corn husks in a bowl of warm water until softened, about 30 minutes.
6. 6 Meanwhile, beat 1 tablespoon broth with lard in a large bowl until fluffy.
7. 7 Combine masa harina, baking powder, and salt in another large bowl; stir into lard mixture, adding more broth as needed to form a soft, spongy dough.
8. 8 Remove husks from water; pat dry. Spread about 2 tablespoons of dough, about 1/4-inch thick, onto the center of each husk, leaving a 1-inch border on sides and top.
9. 9 Spoon 1 tablespoon pork filling over dough. Fold sides of husk toward the center, then fold up the bottom to seal. Repeat with remaining husks, dough, and filling.
10. 10 Arrange tamales upright in a steamer basket over simmering water. Cover with a damp towel or extra husks. Steam until dough is firm and pulls away easily from husks, about 1 hour.
11. 11 Unwrap the tamales; drizzle with remaining chile sauce. Top with sour cream. Alternatively, stir chile sauce and sour cream together before drizzling for a creamy option.

By SADDIECAT

Ingredients

• ✓ beef broth
• yellow onion
• beef chuck roast
• tomato
• coffee
• green chile
• jalapeno pepper
• garlic
• chili powder
• cumin
• salt
• black pepper

Instructions

1. 1 Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions.
2. 2 Pour diced tomatoes, beef broth, and coffee into the cooker over the roast; stir in diced green chiles, jalapeno peppers, garlic, chili powder, cumin, salt, and black pepper. Spread remaining onion rings over the mixture.
3. 3 Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours.
4. 4 Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.

By rknotthere

Ingredients

• ✓ beef broth
• ✓ beef broth
• ground chicken
• chorizo sausage
• onion
• butter
• garlic
• ketchup
• brown sugar
• chipotle chile powder
• mustard powder
• hot sauce
• salt
• black pepper
• pretzel roll

Instructions

1. 1 Heat a large nonstick skillet over medium-high heat. Cook and stir ground chicken and chorizo sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Return meat to the skillet; add onion and butter. Cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in garlic; saute for 30 seconds.
2. 2 Stir ketchup, broth, brown sugar, chile powder, mustard powder, hot sauce, salt, and pepper into the skillet until well combined; bring to a boil. Reduce heat and simmer, covered, 15 to 20 minutes. Add broth, 1 tablespoon at a time, if mixture looks dry. Serve on toasted pretzel rolls.

By thedailygourmet

Ingredients

• ✓ beef broth
• vegetable oil
• beef stew meat
• onion
• tomato
• green chile pepper
• green chile pepper
• garlic salt
• cumin
• salt
• black pepper
• potato

Instructions

1. 1 Heat oil in a large pot over medium heat. Add meat and onion; cook and stir until onions are translucent, about 5 minutes.
2. 2 Pour in diced tomatoes with chiles, beef broth, and chile peppers. Stir in garlic salt and cumin. Season with salt and pepper to taste.
3. 3 Bring to a boil, reduce heat, and simmer for 1 hour. Add a little more beef broth or water if needed during simmering.
4. 4 Stir in cubed potatoes and simmer until potatoes are tender, about 30 more minutes.

By Lynn Small

Ingredients

• ✓ beef broth
• chipotle chile pepper
• yellow onion
• lime juice
• tomato paste
• apple cider vinegar
• garlic
• cumin
• salt
• oregano
• beef shoulder roast
• bay leaf
• clove

Instructions

1. 1 Slice open chile peppers and remove most of the seeds. Discard seeds and stems. Roughly chop and transfer to the bowl of a food processor.
2. 2 Add onion, lime juice, tomato paste, vinegar, garlic, cumin, salt, and oregano to the peppers; pulse until smooth.
3. 3 Place beef roast into a slow cooker and spread pureed mixture over top. Add broth, bay leaves, and cloves.
4. 4 Cover and cook on Low until beef is tender and can be easily pulled apart with a fork, about 7 hours.
5. 5 Remove beef from the slow cooker and shred meat. Return meat to the slow cooker, cover, and cook for 1 more hour. Remove bay leaves before serving.

By RainbowJewels