Smoky Chipotle Pot Roast with Cornbread

Recipe Download Options
Ingredients
Total Recipe Time:  2-1/2 to 3-1/2 hours
Makes 6 to 8 servings


1 beef Shoulder Roast, Arm Chuck Roast Boneless or Blade Chuck Roast Boneless (2-1/2 to 4 pounds)
1-1/2 teaspoons chipotle chili powder
1 tablespoon vegetable oil
1 can (14-1/2 ounces) diced tomatoes with green chiles, undrained
Prepared cornbread or corn muffins
Instructions
1.Press chili powder evenly onto all surfaces of beef 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.


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.

Nutritional Information
Nutrition information per serving, using Arm Roast, 1/6 of recipe: 350 calories; 23 g fat(8 g saturated fat; 9 g monounsaturated fat); 101 mg cholesterol; 251 mg sodium; 3 g carbohydrate; 0.1 g fiber; 31 g protein; 4.5 mg niacin; 0.3 mg vitamin B6; 2.3 mcg vitamin B12; 2.7 mg iron; 28.7 mcg selenium; 7.1 mg zinc.


This recipe is an excellent source of protein, niacin, vitaminB12, selenium and zinc; and a good source of vitaminB6 and iron.


Nutrition information per serving, using Arm Roast, 1/8 of recipe: 262 calories; 17 g fat(6 g saturated fat; 7 g monounsaturated fat); 76 mg cholesterol; 189 mg sodium; 2 g carbohydrate; 0.1 g fiber; 24 g protein; 3.3 mg niacin; 0.2 mg vitamin B6; 1.7 mcg vitamin B12; 2.0 mg iron; 21.5 mcg selenium; 5.3 mg zinc.


This recipe is an excellent source of protein, vitaminB12, selenium and zinc; and a good source of niacin, vitaminB6 and iron.


Nutrition information per serving, using Blade Roast, 1/6 of recipe: 303 calories; 17 g fat(6 g saturated fat; 7 g monounsaturated fat); 113 mg cholesterol; 277 mg sodium; 3 g carbohydrate; 0.1 g fiber; 34 g protein; 2.9 mg niacin; 0.3 mg vitamin B6; 2.6 mcg vitamin B12; 4.0 mg iron; 28.4 mcg selenium; 10.9 mg zinc.


This recipe is an excellent source of protein, vitaminB12, iron, selenium and zinc; and a good source of niacin and vitaminB6.


Nutrition information per serving, using Blade Roast, 1/8 of recipe: 227 calories; 12 g fat(4 g saturated fat; 5 g monounsaturated fat); 85 mg cholesterol; 208 mg sodium; 2 g carbohydrate; 0.1 g fiber; 25 g protein; 2.2 mg niacin; 0.2 mg vitamin B6; 2.0 mcg vitamin B12; 3.0 mg iron; 21.3 mcg selenium; 8.2 mg zinc.


This recipe is an excellent source of protein, vitaminB12, selenium and zinc; and a good source of niacin, vitaminB6 and iron.


Nutrition information per serving, using Shoulder Roast, 1/6 of recipe: 218 calories; 10 g fat(3 g saturated fat; 4 g monounsaturated fat); 75 mg cholesterol; 277 mg sodium; 3 g carbohydrate; 0.1 g fiber; 29 g protein; 3.8 mg niacin; 0.3 mg vitamin B6; 3.2 mcg vitamin B12; 3.4 mg iron; 31.9 mcg selenium; 6.8 mg zinc.


This recipe is an excellent source of protein, vitaminB12, selenium and zinc; and a good source of niacin, vitaminB6 and iron.


Nutrition information per serving, using Shoulder Roast, 1/8 of recipe: 164 calories; 7 g fat(2 g saturated fat; 3 g monounsaturated fat); 57 mg cholesterol; 208 mg sodium; 2 g carbohydrate; 0.1 g fiber; 22 g protein; 2.8 mg niacin; 0.2 mg vitamin B6; 2.4 mcg vitamin B12; 2.5 mg iron; 23.9 mcg selenium; 5.1 mg zinc.


This recipe is an excellent source of protein, vitaminB12, selenium and zinc; and a good source of niacin, vitaminB6 and iron.
Funded by The Beef Checkoff
Copyright © 2016 Cattlemen's Beef Board & National Cattlemen's Beef Association
Internal links within this website are funded and maintained by the Beef Checkoff.
All other outgoing links are to websites maintained by third parties. Read more >