1 2 1\/2 – 3 pound boneless beef chuck pot roast
\n1 medium onion, cut into thin wedges
\n3 cloves garlic, minced
\n1\/4 teaspoon salt
\n1\/4 teaspoon ground black pepper
\n1 16-ounce can whole cranberry sauce
\n2-3 teaspoons finely chopped chipotle pepper in adobo sauce
\n6-inch flour tortillas
\nSalsa (optional)
\nFresh jalapeno chile peppers, sliced (optional)
\nLime wedges (optional)
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\nTrim 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.<\/p>\n
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.<\/p>\n
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.<\/p>\n