1 2 1/2 – 3 pound boneless beef chuck pot roast
1 medium onion, cut into thin wedges
3 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 16-ounce can whole cranberry sauce
2-3 teaspoons finely chopped chipotle pepper in adobo sauce
6-inch flour tortillas
Salsa (optional)
Fresh jalapeno chile peppers, sliced (optional)
Lime wedges (optional)
Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place onion in the cooker. Add meat; sprinkle with garlic, salt, and black pepper. In a small bowl, combine cranberry sauce and chipotle pepper. Pour over meat.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Transfer meat to a serving platter. Skim fat from onion mixture. Serve meat and onion mixture with tortillas. If desired, garnish with salsa, jalapeno pepper and/or lime wedges. Makes 6 servings.