Smoky Chipotle Pot Roast with Cornbread

Yields 6 to 8 Servings

Prep Time: 10 minutes; Cook Time: 2½ to 3½ hours

Ingredients:
1 boneless beef chuck shoulder, arm or blade pot roast (2½ to 4 lbs.)
1½ tsp. chipotle chili powder
1 Tbsp. vegetable oil
1 can (14½ oz.) diced tomatoes with green chiles, undrained
Prepared cornbread or corn muffins

Instructions:
1. Press chili powder evenly onto all surfaces of beef pot 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 the cornbread.

Tips from Our Cook
One Tbsp. chopped chipotle peppers in adobo sauce may be substituted for chipotle chili powder. Rub peppers evenly onto all surfaces or roast as above.

Recipe courtesy of the Texas Beef Checkoff. Used with permission. For more great recipes, visit the Texas Beef Council at http://www.txbeef.org

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