1 beef Arm Chuck Roast Boneless or Blade Chuck Roast Boneless (2-1/2 to 3 pounds)
1-1/2 teaspoons chipotle chile powder
1 tablespoon vegetable oil
1 can (14-1/2 ounces) diced tomatoes with green chiles, undrained
Prepared cornbread or corn muffins
Press chile powder evenly onto all surfaces of beef Arm Chuck Roast. Heat oil in stockpot over medium heat until hot. Place pot roast in stockpot; brown evenly. Pour off drippings.
Add tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours or until roast is fork-tender.
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.
Carve roast into thin slices; top with sauce. Serve with cornbread.
Nutrition information per serving: 227 Calories; 108 kcal Calories from fat; 12 g Total Fat; 4 g Saturated Fat; 5 g Monounsaturated Fat; 85 mg Cholesterol; 208 mg Sodium; 2 g Total Carbohydrate; 0.1 g Dietary Fiber; 25 g Protein; 3 mg Iron; 2.2 mg Niacin; 0.2 mg Vitamin B6; 2 mcg Vitamin B12; 8.2 mg Zinc; 21.3 mcg Selenium;