Chipotle Shredded Beef

1 small onion, chopped
1 t. canola oil
1 can (28 oz) diced tomatoes
1/4 C. cider vinegar
6 garlic cloves, minced
2 chipotle peppers in adobo sauce, chopped + 2 t. sauce
2 T. brown sugar
2 bay leaves
1/2 t. ground cumin
1/2 t. black pepper
1/4 t. ground cinnamon
1 boneless beef chuck roast (2-1/2 lbs)
5 C. cooked brown rice
shredded cheddar cheese, optional
sour cream, optional

In a large skillet coated with cooking spray, sauce onion in oil until tender.  Stir in the tomatoes, vinegar, garlic, peppers, brown sugar, bay leaves, adobo sauce, and seasoning.  Bring to a boil; reduce heat, simmer, uncovered for 4-6 minutes or until thickened.

Place roast in a 5-qt slow cooker; add tomato mixture.  Cover and cook on low heat for 8-9 hours or until meat is tender.

Discard bay leaves.  Remove meat and shred with two forks.  Skim fat from juices; return meat to slow cooker.  Using a slotted spoon, serve meat with rice.  Top with cheese and sour cream, if desired.

Serving size: 2/3 C. beef with 1/2 C. brown rice
345 calories, 13g fat, 194mg sodium, 31g carbs, 3g fiber, 26g protein

***Needs more chipotle