Ingredients
- 1 Boneless beef chuck shoulder pot roast (2-4 lbs)
- 1 1/2 teaspoons chipotle chili powder
- 1 tablespoon vegetable oil
- 1 (14 1/2 ounce) can diced tomatoes with green chiles, undrained
- Prepared cornbread or corn muffins
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Directions
- 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 2-3 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 8-10 minutes or until sauce is reduced to 2 cups.
- Carve roast into thin slices. Top with sauce and serve with cornbread.
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