Shredded Shoulder Pot Roast with chipotle salsa makes for a delicious Mexican-inspired dish that is perfect for lunch or dinner.
Heat oil in stockpot over medium heat until hot. Place beef Pot Roast in stockpot; brown evenly. Pour off drippings; season with salt and pepper, as desired.
Add broth and garlic to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 to 2-1/2 hours or until Pot Roast is fork-tender.
Remove Pot Roast; cool slightly. Skim fat from cooking liquid; reserve liquid. Trim and discard excess fat from cooked pot roast. Shred Pot Roast with 2 forks. Combine shredded Pot Roast and salsa in 3-quart saucepan. Cook over medium heat 8 to 10 minutes or until heated through, stirring frequently, adding enough reserved cooking liquid (up to 1/2 cup) to maintain a moist consistency, if necessary. Stir in cilantro, if desired. Serve mixture with warmed flour tortillas.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 384 Calories; 12g Total Fat; 3g Saturated Fat; 6g Monounsaturated Fat; 80mg Cholesterol; 1246mg Sodium; 35g Total carbohydrate; 31g Protein; 5.2mg Iron; 4.7mg Niacin; 0.3mg Vitamin B6; 2.5mcg Vitamin B12; 7mg Zinc; 38.5mcg Selenium; 3.8g Fiber.