RECIPES

Beef-Smoky-Chipotle-Pot-Roast-with-Cornbread

SMOKY CHIPOTLE POT ROAST WITH CORNBREAD

  • 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
Randy-head

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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