Yields 6 to 8 Servings
Prep Time: 10 minutes; Cook Time: 2½ to 3½ hoursIngredients:
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 muffinsInstructions:
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
To share or print this page, click on the Share/Print button on our Wibiya social bar or use this ink-saving printing tool: