Chuck Roast with Chipotle Pepper Sauce
A smoky pepper sauce adds a delicous flavor twist to classic pot roast.
3 pounds chuck roast (arm, shoulder or blade)
1 teaspoon kosher or sea salt
1/4 teaspoon pepper, or to taste
1 tablespoon plus 1 teaspoon olive oil - divided use
Water, as needed
1 medium sweet onion, finely chopped
1 chipotle chili pepper in adobo sauce, minced
2 poblano peppers, roasted, skinned, seeds removed and diced
4 cloves garlic, minced
1/4 cup beef broth
2 cups heavy cream
1/4 teaspoon kosher or sea salt, or to taste
1/2 teaspoon granulated sugar
Fresh cilantro leaves, finely chopped for garnish
Freshly grated Romano or Parmesan cheese for garnish
- Preheat oven to 325°F (160°C).
- Season beef with salt and pepper.
- Brown beef on all sides in 1 teaspoon olive oil in heavy, preheated pan; pour off drippings.
- Add 1 to 2 inches water into pan; do not cover beef with water. Cover tightly with foil or lid and braise in oven for 2 1/2 to 3 hours. Do not uncover during braising.
- Allow roast to rest 15 minutes.
- While the roast cooks, place remaining olive oil in medium fry pan over medium-high heat. Cook onions until golden and caramelized, stirring frequently; add the peppers and garlic.
Deglaze pan with broth and reduce volume by half.
- Add cream and reduce by half again. Season sauce with salt and sugar.
- Serve beef atop sauce or drizzled with sauce, garnished with cilantro and cheese.
Makes 8 servings.