Smoky Chipotle Pot Roast
Give your favorite Pot Roast a smoky, spicy boost with chipotle powder and a can of tomatoes with green chilies. Fork-tender deliciousness awaits.
-
3 hrs
30 min -
8
SERVINGS -
320
Cal -
30 g
Protein
Ingredients:
- 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 (optional)
Cooking:
-
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.
Cook's Tip: One tablespoon chopped chipotle peppers in adobo sauce may be substituted for chipotle chile powder. Rub peppers evenly onto all surfaces of roast as above. -
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 (optional).
Nutrition:
322 CALORIES
0 % *
7.9g SAT FAT
0 % DV **
30g PROTEIN
0 % DV
2.6 mg IRON
0 % DV
6.7 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
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.
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