Slow Cooker Chipotle Beef

Directions

1. Season the flank steak generously on both sides with salt, pressing it gently into the meat so it adheres.
2. Place the seasoned flank steak in the bottom of a 6-quart slow cooker.
3. Add the chipotle peppers along with 1 tablespoon of the adobo sauce, spreading them over the steak for even heat.
4. Pour the beef broth around the meat; the liquid should partially surround the steak without fully covering it.
5. In a small bowl, whisk the cornstarch with 1 tablespoon of water until smooth, then pour it into the slow cooker.
6. Cover with the lid and cook on LOW for 7 hours or on HIGH for about 4 hours, until the beef is extremely tender and easy to pull apart.
7. Carefully remove the flank steak from the slow cooker and keep the sauce warm by replacing the lid.
8. Using two forks, shred the beef into large, juicy pieces. Don’t worry if it falls apart easily—that’s exactly what you want.
9. Return the shredded beef to the slow cooker and stir gently so the meat absorbs the thick, smoky sauce.
10. Taste and adjust salt if needed before serving.

Recipe Details

Prep Time: 10 minutes
Cook Time: 7 hours (low) or 4 hours (high)
Total Time: About 7 hours 10 minutes
Servings: 6
Difficulty: Easy

Variations & Substitutions

• Use chuck roast instead of flank steak for an even richer, more shredded texture.
• Add a splash of lime juice at the end for brightness and balance against the smoky heat.
• Stir in sliced onions or bell peppers during cooking for extra sweetness and texture.
• Reduce to 1 chipotle pepper if you prefer a milder heat level.

Serving Suggestions