Gather ’round the table for pot roast

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.

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Copyright © 2015 The Sheridan Press or Sheridan Newspapers, Inc.

Copyright © 2015 The Sheridan Press or Sheridan Newspapers, Inc..