Smoky Chipotle Pot Roast with Cornbread

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Smoky Chipotle Pot Roast with Cornbread
Prep Time 30 minutes
Cook Time 3 hours
Servings
people
Ingredients
Prep Time 30 minutes
Cook Time 3 hours
Servings
people
Ingredients
Instructions
  1. 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.
  2. Add tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours or until roast is fork-tender.
  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. Carve roast into thin slices; top with sauce. Serve with cornbread.
Recipe Notes

Cook's Tip: One tablespoon chopped chipotle peppers in adobo sauce may be substituted for chipotle chili powder. Rub peppers evenly onto all surfaces of roast as above.

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