This is a spicy take on the classic pot roast. Certified Hereford Beef pot roast is a comfort food that will have you begging for more!
When roasting beef, reserve the pan drippings after cooking to create a flavorful gravy.
1 Certified Hereford Beef shoulder, arm or blade roast boneless (2-1/2 to 4 pounds)
1-1/2 teaspoons chipotle chili powder
1 tablespoon vegetable oil
1 can (14-1/2 ounces) diced tomatoes with green chiles, undrained
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.
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.
Robust beef flavor, moist and extremely tender when braised for pot roast. May also be roasted in oven and sliced thin.
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