Devin Alexander's Crockpot Chipotle Steak Simmer

Devin Alexander's Crockpot Chipotle Steak Simmer
Source: You Can Have It!. Recipe Credit: . Photo Credit: Mittera.
Summary



Find this recipe and more in our cookbook, You Can Have It! by Devin Alexander. To order directly from the American Diabetes Association, click here.

  • Prep time
    15 min
  • Cook time
    2 hr
  • Servings
    6 Servings
  • Serving size
    about 3/4 cup
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    about 3/4 cup
  • Amount per serving Calories 190

  • Total Fat 6g
    • Saturated Fat 2g
    • Trans Fat 0g
  • Cholesterol 50mg
  • Sodium 390mg
  • Total Carbohydrate 13g
    • Dietary Fiber 2g
    • Total Sugars 7g
  • Protein 26g
  • Potassium 570mg
  • Phosphorus 200mg

Choices/Exchanges: 3 Nonstarchy vegetable, 3 Lean protein

Ingredients

Ingredients

  • London broil (aka top round roast) (cubed)
    1 1/2 lbs
  • salt free Mexican seasoning
    1/2 tsp
  • kosher salt
    1/4 tsp
  • chipotle chili in adobo
    2 peppers
  • adobo sauce from chipotle pepper can
    1/2 tbsp
  • canned crushed tomatoes
    2 cup
  • Worcestershire sauce
    1 tbsp
  • light or dark brown sugar (packed)
    1 tbsp
  • olive oil (divided)
    3 tsp
  • red onion (cut into 1 inch squares)
    1 1/2 cup
  • poblano pepper (cut into 1 inch squares)
    1 1/2 cup
  • garlic (finely minced)
    1 tsp
Directions

Directions

  1. Add the steak cubes to a medium bowl. Season them with the seasoning and salt and mix until evenly coated. Set aside.

  2. Remove 2 chipotle peppers from the can. On a clean cutting board, chop them as finely as possible. Transfer them to a medium bowl. Add 1/2 tablespoon of the sauce from the can along with the crushed tomatoes, worcestershire, and brown sugar, and stir to combine. Set the mixture aside.

  3. Place a large nonstick frying pan over medium heat. When hot, add 1 teaspoon of the olive oil, the onion, poblano pepper squares, and garlic. Spread them into as even a layer as possible. Cook until they are crisp tender, stirring occasionally so they get evenly cooked. Then transfer them to a crockpot.

  4. Return the pan to the heat and add another 1 teaspoon of olive oil. Use a basting brush to distribute the oil evenly over the bottom of the pan. Add half of the seasoned beef cubes. Cook them about 1 minute per side, until browned on all sides. Add the meat to the crockpot. Then stir in the crushed tomato and adobo mixture. Turn the crockpot to low. Make sure the meat is as submerged as possible in the liquid. Simmer until the meat easily pulls apart with a fork, at least 2-4 hours depending on your crockpot.

  5. Enjoy immediately. Try this entree over amaranth, lean garlic mashed potatoes, or brown rice, if your meal plan allows.

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