Smoky Chipotle Pot Roast with Cornbread
  • 2-1/2 to 3-1/2 hours
  • Makes 6 to 8 servings
  • EntrĂ©e

Smoky Chipotle Pot Roast

Give your favorite Pot Roast a smoky, spicy boost with chipotle powder and a can of tomatoes with green chilies. Fork-tender deliciousness awaits.

Ingredients

  • 1 beef Arm Chuck Roast Boneless or Blade Chuck Roast Boneless (2-1/2 to 3 pounds)
  • 1-1/2 teaspoons chipotle chile powder
  • 1 tablespoon vegetable oil
  • 1 can (14-1/2 ounces) diced tomatoes with green chiles, undrained
  • Prepared cornbread or corn muffins (optional)

Instructions

  1. Press chile powder evenly onto all surfaces of beef Arm Chuck Roast. Heat oil in stockpot over medium heat until hot. Place pot roast in stockpot; brown evenly. Pour off drippings.

    Cook's Tip: One tablespoon chopped chipotle peppers in adobo sauce may be substituted for chipotle chile powder. Rub peppers evenly onto all surfaces of roast as above.
  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 cornbread (optional).

  • Test Kitchen Tips Cook until fork-tender. When fork can be inserted without resistance and releases easily when pulled out, the beef is done.