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Smoky Chipotle Pot Roast with Cornbread - White's Country Meats - Meat Market - Game Processing

Smoky Chipotle Pot Roast with Cornbread

 In Beef, Cuts, Roasts
    beef pot roast recipe

  • Total Recipe Time: 2-1/2 to 3-1/2 hours
  • Makes 6 to 8 servings

INGREDIENTS

  • 1 beef Shoulder Roast, Arm Chuck Roast Boneless or Blade Chuck Roast Boneless (2-1/2 to 4 pounds)
  • 1-1/2 teaspoons chipotle chili powder
  • 1 tablespoon vegetable oil
  • 1 can (14-1/2 ounces) diced tomatoes with green chiles, undrained
  • Prepared cornbread or corn muffins

INSTRUCTIONS

  1. Press chili powder evenly onto all surfaces of beef roast. Heat oil in stockpot over medium heat until hot. Place pot roast in stockpot; brown evenly. Pour off drippings.
  2. Add tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours or until roast is fork-tender.
  3. Remove roast; keep warm. Skim fat from cooking liquid. Return liquid to stockpot; bring to a boil. Cook 8 to 10 minutes or until sauce is reduced to 2 cups.
  4. Carve roast into thin slices; top with sauce. Serve with cornbread.

Recipe courtesy of The Beef Checkoff www.BeefItsWhatsForDinner.com
Nutrition Information

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