Smoky Chipotle Pot Roast With Cornbread
Smoky Chipotle Pot Roast With Cornbread

Cook Time:  30 to 60 Minutes  |  Servings:  4
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  • Open Prairie ® Natural* Angus beef boneless chuck shoulder, arm or blade pot roast (2 1/2 to 4 pounds)
  • 1 1/2 teaspoons chipotle chili powder
  • 1 tablespoon vegetable oil
  • 1 can (14.5 oz) diced tomatoes with green chilies, undrained
  • Prepared cornbread or corn muffins


  1. Press chili powder evenly onto all surfaces of Open Prairie Natural Angus beef pot roast. Heat oil in stockpot over medium heat until hot. Place pot roast in stockpot; brown evenly. Pour off drippings.


  1. Add tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours or until roast is fork-tender.


  1. 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.


  1. Carve roast into thin slices; top with sauce. Serve with cornbread.


Recipe and photo courtesy of The Beef Checkoff



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