Smoky Chipotle Pot Roast


Use a cross rib roast (a.k.a chuck shoulder roast, chuck arm roast, chuck eye roast)

Cooking Time: 2 1/2 o 3 1/2 hours
Recipe By:
  • PrepN/A |
  • TotalN/A |
  • Serves6-8 servings


    • 1 boneless beef chuck shoulder, arm or blade pot roast (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


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.  

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.
Recipes From - The Gourmet Food And Cooking Resource