Smoky Chipotle Pot Roast with Cornbread

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

Smoky Chipotle Pot Roast with Cornbread


Ingredients

  • 1 beef Shoulder Roast, Arm Chuck Roast Boneless or Blade Chuck Roast Boneless (2-1/2 to 4 pounds)
  • 1-1/2 teaspoons chipotle chili powder - 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.
  • 1 tablespoon vegetable oil
  • 1 can (14-1/2 ounces) diced tomatoes with green chiles, undrained
  • Prepared cornbread or corn muffins

210 Minutes

8 Servings

164kcal Calories

22g Protein

Cooking

  1. Press chili powder evenly onto all surfaces of beef 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 cornbread.

Nutrition

Serv Size Calories Total Fat Cholesterol Total Carbs Protein
8 164kcal 7g 57mg 2g 22g

* The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 2g Saturated Fat; 3g Monounsaturated Fat; Carbohydrates; 0.1g Fiber; 2.8mg Niacin; 0.2mg Vitamin B6; 2.4mcg Vitamin B12; 2.5mg Iron; 23.9mcg Selenium; Zinc; Choline;

Courtesy of BeefItsWhatsForDinner.com