Cooking with beef: Smoky chipotle pot roast with cornbread

 Resize text         Printer-friendly version of this article Printer-friendly version of this article

Total recipe time: 2-1/2 to 3-1/2 hours Makes 6 to 8 servings 

Ingredients

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

Instructions

  1. 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.
  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.

For more recipes, visit www.beefitswhatsfordinner.com



Comments (0) Leave a comment 

Name
e-Mail (required)
Location

Comment:

characters left


RANGER® Diesel, Sportsman® ATV Series

The Polaris Ranger Diesel sets new standards in terms of efficiency. With its efficient diesel engine, the vehicle is up ... Read More

View all Products in this segment

View All Buyers Guides

Feedback Form
Leads to Insight