Gather ’round the table for pot roast

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Gather the family for smoky chipotle pot roast. Accompany the flavorful dish with chili beans and sliced yellow squash, along with cornbread muffins (from a mix). For dessert, top pineapple sorbet with toasted coconut.

Shopping list: chipotle chili powder, canola oil, beef chuck shoulder, arm or blade pot roast, canned diced tomatoes with green chiles, canned chili beans, yellow squash, cornbread mix, pineapple sorbet, coconut.

Makes 8 servings
Preparation time: 15 minutes
Cooking time: about 2 hours and 20 minutes to 3 hours and 20 minutes
1 1/2 teaspoons chipotle chili powder
1 tablespoon canola oil
1 (2- to 2 1/2-pound) beef chuck shoulder, arm or blade pot roast
1 (14 1/2-ounce) can undrained diced tomatoes with green chiles
Press chili powder evenly onto all surfaces of beef. Heat oil in a Dutch oven on medium until hot. Place beef in Dutch oven; brown evenly, about 10 minutes; discard drippings. Add tomatoes; bring to boil. Reduce heat to low; cover tightly and simmer 2 to 3 hours or until roast is fork-tender. Remove roast; keep warm. Skim fat from cooking liquid. Return any liquid to Dutch oven; bring to 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 muffins.

Per serving: 188 calories, 24 grams protein, 9 grams fat (44 percent calories from fat), 2.5 grams saturated fat, 2 grams carbohydrate, 65 milligrams cholesterol, 280 milligrams sodium, 1 gram fiber.

By |April 24th, 2013|

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