We love Chipotle Mexican Grill, and when I saw this recipe at Six Sister’s Stuff, I knew I had to try it out. We had this for dinner tonight.  It was fabulous! I just had to share! Plus, it has Weight Watcher points, to boot.

Servings: 9 • Serving Size: 4 oz • Old Points: 4 pts • Points+: 4 pts
Calories: 161.4 • Fat: 5.0g • Protein: 24.9 g • Carb: 2.8 g • Fiber: 0.7 g

Ingredients:

3 lbs beef eye of round or bottom round roast, all fat trimmed
5 cloves garlic (I just used 2 heaping Tbsp of fresh minced garlic)
1/2 medium onion
1/2 lime, juice (or, 1 Tbsp of juice)
2-4 chiptoles in adobo sauce (to taste)
1 tbsp ground cumin
1 tbsp ground oregano
1/2 tsp ground cloves
salt and pepper
2-3 bay leaves
1 tsp oil
1 cup water

Directions:
Place garlic, onion, lime juice, cumin, oregano, chiptoles, and cloves in a food processor and chop together.

Trim fat from meat.  Cut meat into 4 large chunks, salt and pepper to taste. Sear meat in hot skillet with 1 tsp oil, just until browned on all sides.

Remove meat from skillet and place in crock pot. Add water, liquefied spices, and, bay leaves. Simmer on low for about 4-5 hrs, or until tender.

Once cooked and the meat is tender, remove the meat from the crock pot to shred. (Leave all the juices in the pot.) Return the shredded meat to the pot, add some more salt and cumin to taste (you will want to add more), and stir into the juices. Simmer, uncovered, for about 10 minutes to let the flavors penetrate.

Seriously good! Yummm!

We made ours with rice, beans and corn, and made burritos.  My personal fave!

Enjoy!

Hope you have a great week!

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