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Smoky Chipotle Pot Roast

Give your favorite Pot Roast a smoky, spicy boost with chipotle powder and a can of tomatoes with green chilies. Fork-tender deliciousness awaits.

Smoky Chipotle Pot Roast

Cook Time: 3 hrs 30 mins

Servings: 8

Ingredients: 5

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Ingredients

Preparation

  1. Step 1

    Press chile powder evenly onto all surfaces of beef Cross Rib Roast. Heat oil in stockpot over medium heat until hot. Place pot roast in stockpot; brown evenly. Pour off drippings.

    Cooking 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. Step 2

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

  3. Step 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. Step 4

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

Nutrition Information

322 Calories

0 %*

7.9g SAT FAT

0 %DV**

30g PROTEIN

0 %DV

2.6 mg IRON

0 %DV

6.7 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 322 Calories; 189 Calories from fat; 21g Total Fat (7.9 g Saturated Fat; 0.1 g Trans Fat; 1.7 g Polyunsaturated Fat; 8.6 g Monounsaturated Fat;) 117 mg Cholesterol; 202 mg Sodium; 2 g Total Carbohydrate; 0.7 g Dietary Fiber; 1 g Total Sugars; 30 g Protein; 0 g Added Sugars; 24.3 mg Calcium; 2.6 mg Iron; 326 mg Potassium; 8.1 mcg Vitamin D; 0.2 mg Riboflavin; 4.1 mg NE Niacin; 0.3 mg Vitamin B6; 2.1 mcg Vitamin B12; 175 mg Phosphorus; 6.7 mg Zinc; 41.5 mcg Selenium; 110.9 mg Choline.

This recipe is an excellent source of Protein, Vitamin D, Niacin, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron, Riboflavin, Vitamin B6, and Phosphorus.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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