3 HRS 30 MINS
Time to Cook
Step 1Press 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.
Step 2Add tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours or until roast is fork-tender.
Step 3Remove 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.
Step 4Carve roast into thin slices; top with sauce. Serve with cornbread (optional).
Nutrition information per serving: 322 Calories; 189 Calories from fat; 21g 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.
This recipe is an excellent source of Protein, Vitamin D, Niacin, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron, Riboflavin, Vitamin B6, and Phosphorus.