Cranberry-Chipotle Beef



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)

1. Place onion in a 1-1/2-quart slow cooker. If necessary, cut beef to fit into cooker; add to cooker. Sprinkle with salt, black pepper, and garlic. Combine cranberry sauce and chipotle peppers. Pour over all.
2. 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.
3. To serve, cook rice according to package directions, except omit salt and butter. Serve beef mixture with rice. If desired, garnish with jalapeno peppers.

Serves 2