Smoky Chipotle Pot Roast
1 (2 1/2 to 4-pound) beef shoulder roast, arm chuck roast boneless or blade chuck roast boneless
1 1/2 teaspoons chipotle chili powder
1 tablespoon vegetable oil
1 (14.5-ounce) can diced tomatoes with green chiles, undrained
- 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.
- 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.
Makes 6 to 8 servings.
Recipe and photograph courtesy of The Beef Checkoff.