Smoky Chipotle Pot Roast with Cornbread | Schnucks

Smoky Chipotle Pot Roast with Cornbread

Beef, Dinner, Stovetop

Beef shoulder roast coated with chipotle and simmered with tomatoes and chiles until tender. Serve Smoky Chipotle Pot Roast with Cornbread for a delicious hearty meal.

3H 30M

8

Beef shoulder roast coated with chipotle and simmered with tomatoes and chiles until tender. Serve Smoky Chipotle Pot Roast with Cornbread for a delicious hearty meal.

Photo courtesy of Beefitswhatsfordinner.com

Ingredients

  • 1 (2 1/2 - 3 lb.) Certified Angus Beef ® boneless chuck blade roast or boneless chuck arm roast
  • 1 1/2 tsp. chipotle chili powder
  • 1 tbsp. vegetable oil
  • 1 (14.5 oz.) can diced tomatoes with green chiles, undrained
  • prepared cornbread or corn muffins

Instructions

  1. Press chili powder evenly onto all surfaces of roast. Heat oil in stockpot over medium heat until hot. Place 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 cornbread.

Cook's Wisdom

One tablespoon chopped chipotle peppers in adobo sauce may be substituted for chipotle chili powder. Rub peppers evenly onto all surfaces of roast as step 1.

      Nutrition Facts

      322 CALORIES Per Serving

      FAT: 21G

      SATURATED FAT: 8G

      CHOLESTEROL: 117MG

      SODIUM: 202MG

      CARBOHYDRATES: 2G

      FIBER: 0.7G

      SUGAR: 1G

      PROTEIN: 30G

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