Smoky Chipotle Pot Roast

Classic comfort food with a Southwestern take on flavor. Serve with Sour Cream Smashed Potatoes, a green salad and Hot Skillet Cornbread.

Recipe Ingredients:

1 (2 1/2 to 4-pound) beef shoulder roast, arm chuck roast boneless or blade chuck roast boneless
1 1/2 teaspoons chipotle chili powder
1 tablespoon vegetable oil
1 (14.5-ounce) can diced tomatoes with green chiles, undrained

Cooking Directions:

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.

Makes 6 to 8 servings.

Recipe and photograph courtesy of The Beef Checkoff.