Cranberry chipotle beef recipe

Ingredients

• 1 small onion, cut into thin wedges
• 12 ounces beef chuck roast
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 1 clove garlic, minced
• ½ of a 16-ounce can (about ¾ cup) whole cranberry sauce
• ½ to 1 tsp finely chopped canned chipotle chile peppers in adobo sauce
• 1 cup instant brown rice
• Fresh jalapeno chile peppers, halved (optional)

1. Place onion in a 1½ quart slow cooker. If necessary, cut meet to fit into cooker; add to cooker. Sprinkle with salt, black pepper, and garlic. Combine cranberry sauce and chipotle peppers. Pour over all.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If no heat setting is available, cook for 4½ to 5½ hours.
3. To serve, cook rice according to package directions, except omit salt and butter. Serve meat mixture with rice. If desired, garnish with jalapeno pepper.