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. 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.

  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 (optional).

Nutrition Information

Nutrition information per serving: 322 Calories; 189 kcal Calories from fat; 21 g Total Fat; 7.9 g Saturated Fat; 0.1 g Trans Fat; 1.7 g Polyunsaturated Fat; 8.6 g Monounsaturated Fat; 117 mg Cholesterol; 202 mg Sodium; 2 g Total Carbohydrate; 0.7 g Dietary Fiber; 1 g Total Sugars; 30 g Protein; 0 g Added Sugars; 24.3 mg Calcium; 2.6 mg Iron; 326 mg Potassium; 8.1 mcg Vitamin D; 0.2 mg Riboflavin; 4.1 mg NE Niacin; 0.3 mg Vitamin B6; 2.1 mcg Vitamin B12; 175 mg Phosphorus; 6.7 mg Zinc; 41.5 mcg Selenium; 110.9 mg Choline;

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