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.

  • 3 hrs
    30 min
  • 8
    SERVINGS
  • 350
    Cal
  • 31 g
    Protein

Ingredients & Cooking

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

Cooking:

  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.

Nutrition Information

Butcher Counter

Smoky Chipotle Pot Roast with CornbreadShoulder Clod Arm Roast Chuck Primal

Largest section of the Shoulder Clod that is cut into the Arm Chuck Roast, Arm Chuck Steak and Ranch Steak. Steaks are best cut across the grain with connective tissue removed to improve tenderness.

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