Smoky Chipotle Pot Roast with Cornbread2018-01-01T04:50:14+00:00

Project Description

Smoky Chipotle Pot Roast with Cornbread
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 1 grass fed 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
  • 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 2.5 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.
Notes
Cook's Tip: One tablespoon chopped chipotle peppers in adobo sauce may be substituted for chipotle chili powder. Rub peppers evenly onto all surfaces of roast as above.[/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]


Recipe adapted from information provided by The Beef Checkoff Program.

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