Smoky Chipotle Pot Roast with Cornbread
Ingredients icon 5 Ingredients
Servings icon Makes 6 to 8 servings
Time icon 2-1/2 to 3-1/2 hours


  • 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


  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.

Nutrition 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.

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