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slow-cooker maple chipotle barbeque beef

slow-cooker maple chipotle barbeque beef

Rebecca’s book. And there is a dish simmering in the slow cooker, making tonight’s supper while I get my office work tended to.

The recipe inside, bridges the gap in between the seasons. It’s barbecue food- that which we connect with outdoor summer season ease– buns leaking with sluggish prepared and smoky meat– married with the time-saving requirement of utilizing a sluggish cooker while all the days school and work activities are happening.

Slow Cooker Maple Chipotle BARBEQUE Beef is that half-summer-half-fall chimera for early September. Though if you want to make it 12 months a year I do not blame you, because it is area on scrumptious my individuals. Hope your school year is off to a terrific start! Delighted Cooking! ~ Katie


What’s on your kitchen area counter that states which season you remain in?

What is early September like where you live?

Do you feel torn in early September by the modification of the season?

What are you making in your sluggish cooker?

Other Dishes You’ll LOVE for this time of year!

Harvest Vegetable Soup

Potato Kale Andouille Soup

Maple Chipotle Pulled Chicken

Slow Cooker Chinese 5 Spice Beef Stew

Maple Chipotle Flank Steak Tacos

Healthy Careless Joes

One Pan Roasted Squash Sausage and Apple Bake



Slow Cooker Maple Chipotle BARBEQUE Beef is a scrumptious, kid-friendly weeknight supper with only 15 minutes of prep. And it’s naturally gluten-free, dairy-free and wheat-free!



  • 3 to 3.5 pounds beef chuck roast, ideally grass-fed
  • 1 large sweet onion, finely diced
  • 114- ounce can crushed tomatoes, ideally fire-roasted
  • 1/3 cup pure maple syrup, dark or amber
  • 1/4 cup tomato paste
  • 3 tablespoon s apple cider vinegar
  • 1 tablespoon coarse grain or brown mustard
  • 2 teaspoon s chili powder
  • 1 1/2 teaspoon salt
  • 1 teaspoon chipotle chili powder
  • 1/2 teaspoon newly ground pepper


  1. Place beef chuck roast in the insert of a large sluggish cooker. Top with onion.
  2. Whisk squashed tomatoes, maple syrup, tomato paste, apple cider vinegar, chili powder, salt, chipotle chili powder and pepper in a medium bowl. Pour over the beef.
  3. Cover the sluggish cooker, and set to low heat for 8 hours.
  4. When timer is up, get rid of beef to a cutting board, and remove any visible pieces of fat. Shred the meat with forks. Skim any fat off of the sauce. Return the meat to the sauce and stir to integrate. Serve with the barbecue sauce.


  • Serving Size: 3.5 ounces meat
  • Calories: 262
  • Sugar: 13 g
  • Sodium: 427 mg
  • Fat: 13 g
  • Hydrogenated Fat: 6 g
  • Trans Fat: 1 g
  • Carbohydrates: 16 g
  • Fiber: 1 g
  • Protein: 20 g
  • Cholesterol: 66 mg

battling with weeknight meals?

My complimentary ebook, The Very Best Weeknight Suppers, includes 15 of my family’s favorites– dishes and meals we return to over and over once again. It consists of basic entrees you can make begin to finish in 20 to 40 minutes. And all are made with basic to follow guidelines and simple to find ingredients.

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