Roast Beef Recipes

Smoky Chipotle Pot Roast with Cornbread

Smoky Chipotle Pot Roast

Yield: 6 to 8 servings

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 1/2 ounce) can diced tomatoes with green chiles, undrained
  • Prepared cornbread or corn muffins

Instructions

  1. Press chili powder evenly onto all surfaces of beef roast.
  2. Heat oil in stockpot over medium heat until hot. Place pot roast in stockpot; brown evenly. Pour off drippings.
  3. Add tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours or until roast is fork-tender.
  4. Remove roast; keep warm. Skim fat from cooking liquid. Return liquid to stockpot; bring to a boil. Cook for 8 to 10 minutes or until sauce is reduced to 2 cups.
  5. Carve roast into thin slices; top with sauce.
  6. Serve with cornbread.

Nutrition

Per serving, using Arm Roast, 1/6 of recipe: 350 calories; 23g fat (8g saturated fat; 9g monounsaturated fat); 101mg cholesterol; 251mg sodium; 3g carbohydrate; 0.1g fiber; 31g protein; 4.5mg niacin; 0.3mg vitamin B6; 2.3mcg vitamin B12; 2.7mg iron; 28.7mcg selenium; 7.1mg zinc

Per serving, using Arm Roast, 1/8 of recipe: 262 calories; 17g fat (6g saturated fat; 7g monounsaturated fat); 76mg cholesterol; 189mg sodium; 2g carbohydrate; 0.1g fiber; 24g protein; 3.3 mg niacin; 0.2mg vitamin B6; 1.7mcg vitamin B12; 2.0mg iron; 21.5mcg selenium; 5.3mg zinc

Per serving, using Blade Roast, 1/6 of recipe: 303 calories; 17g fat (6g saturated fat; 7g monounsaturated fat); 113mg cholesterol; 277mg sodium; 3g carbohydrate; 0.1g fiber; 34g protein; 2.9mg niacin; 0.3mg vitamin B6; 2.6mcg vitamin B12; 4.0mg iron; 28.4mcg selenium; 10.9mg zinc

Per serving, using Blade Roast, 1/8 of recipe: 227 calories; 12g fat (4g saturated fat; 5g monounsaturated fat); 85mg cholesterol; 208mg sodium; 2g carbohydrate; 0.1g fiber; 25g protein; 2.2mg niacin; 0.2mg vitamin B6; 2.0mcg vitamin B12; 3.0mg iron; 21.3mcg selenium; 8.2mg zinc

Per serving, using Shoulder Roast, 1/6 of recipe: 218 calories; 10g fat (3g saturated fat; 4g monounsaturated fat); 75mg cholesterol; 277mg sodium; 3g carbohydrate; 0.1g fiber; 29g protein; 3.8mg niacin; 0.3mg vitamin B6; 3.2mcg vitamin B12; 3.4mg iron; 31.9mcg selenium; 6.8mg zinc

Per serving, using Shoulder Roast, 1/8 of recipe: 164 calories; 7g fat (2g saturated fat; 3g monounsaturated fat); 57mg cholesterol; 208mg sodium; 2g carbohydrate; 0.1g fiber; 22g protein; 2.8mg niacin; 0.2mg vitamin B6; 2.4mcg vitamin B12; 2.5mg iron; 23.9mcg selenium; 5.1mg zinc

Attribution

Recipe and photo used with permission from: Texas Beef Council


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