Smoky Chipotle Pot Roast with Cornbread Roasts

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Servings
   6 to 8

Prep Time
   10 minutes

Cook Time
   2-1/2 to 3-1/2 hours

Cooking Method
   Braising

Beef Type
   Chuck

Ingredients

• 1 boneless beef chuck shoulder, arm or blade pot roast (2-1/2 to 4 lbs.)
• 1-1/2 tsp. chipotle chili powder
• 1 Tbsp. vegetable oil
• 1 can (14-1/2 oz.) diced tomatoes with green chiles, undrained
• Prepared cornbread or corn muffins

Instructions

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.

Add tomatoes; bring to a boil.  Reduce heat; cover tightly and simmer 2 to 3 hours or until roast is fork-tender.

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.

Carve roast into thin slices; top with sauce.  Serve with cornbread.

Tips from Our Cook

One Tbsp. chopped chipotle peppers in adobo sauce may be substituted for chipotle chili powder.  Rub peppers evenly onto all surfaces or roast as above.

Nutritional Information

Nutrition information per serving, using chuck arm roast, 1/6 of recipe:  350 calories; 23 g fat (8 g saturated fat; 9 g monounsaturated fat); 101 mg cholesterol; 251 mg sodium; 3 g carbohydrate; 0.1 g fiber; 31 g protein; 4.5 mg niacin; 0.3 mg vitamin  B6; 2.3 mcg vitamin B12; 2.7 mg iron; 28.7 mcg selenium; 7.1 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, selenium and zinc; and a good source vitamin B6 and iron.

Nutrition information per serving, using chuck blade roast, 1/6 of recipe:  303 calories; 17 g fat (6 g saturated fat; 7 g monounsaturated fat); 113 mg cholesterol; 277 mg sodium; 3 g carbohydrate; 0.1 g fiber; 34 g protein; 2.9 mg niacin; 0.3 mg vitamin  B6; 2.6 mcg vitamin B12; 4.0 mg iron; 28.4 mcg selenium; 10.9 mg zinc.

This recipe is an excellent source of protein, vitamin B12, iron, selenium and zinc; and a good source of niacin and vitamin B6.

Nutrition information per serving, using chuck shoulder roast, 1/6 of recipe:  218 calories; 10 g fat (3 g saturated fat; 4 g monounsaturated fat); 75 mg cholesterol; 277 mg sodium; 3 g carbohydrate; 0.1 g fiber; 29 g protein; 3.8 mg niacin; 0.3 mg vitamin  B6; 3.2 mcg vitamin B12; 3.4 mg iron; 31.9 mcg selenium; 6.8 mg zinc.

This recipe is an excellent source of protein, vitamin B12, selenium and zinc; and a good source of niacin, vitamin B6 and iron.