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Cranberry-Chipotle Beef

  • Cook Time: 6 - 8 hours (Low) or 3 - 4 hours (High)
  • Servings: 2
  • Course: Main Dish

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  • 1 small onion, cut into thin wedges
  • 12 ounces beef chuck roast
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 clove garlic, minced
  • 1/2 of a 16-ounce can (about 3/4 cup) whole cranberry sauce
  • 1/2 to 1 teaspoon finely chopped canned chipotle chile peppers in adobo sauce*
  • 1 cup instant brown rice
  • Fresh jalapeno chile peppers, halved (optional)


Step 1

Place onion in a 1-1/2-quart slow cooker. If necessary, cut beef to fit into cooker lined with a Reynolds® Slow Cooker Liner; add to cooker. Sprinkle with salt, black pepper, and garlic.

Step 2

Combine cranberry sauce and chipotle peppers. Pour over all.

Step 3

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 4-1/2 to 5-1/2 hours.

Step 4

To serve, cook rice according to package directions, except omit salt and butter. Serve beef mixture with rice. If desired, garnish with jalapeno peppers.

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