Smoky Chipotle Pot Roast : Recipe

Smoky Chipotle Pot Roast

Smoky Chipotle Pot Roast recipe uses a cross rib roast (a.k.a chuck shoulder roast, chuck arm roast, chuck eye roast). The meat is rubbed with a nice smoking chipotle chili powder, then browned and simmered with tomatoes and diced chiles. Serve with roasted root vegetables on the side.

Prep30 min |
Total3hr 30min |
Serves6-8 servings

Ingredients

- 1 each boneless beef chuck shoulder, arm or blade pot roast (2-1/2 to 4 pounds)
- 3 teaspoons chipotle chili powder
- 1 tablespoon vegetable oil
- 1 can (14-1/2 ounces) diced tomatoes with green chiles, undrained

Instructions

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.

Add tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours or until roast is fork-tender.

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.

Carve roast into thin slices; top with sauce.

Cooking Tip

One tablespoon chopped chipotle peppers in adobo sauce may be substituted for chipotle chili powder. Rub peppers evenly onto all surfaces of roast then proceed with the recipe.

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