Recipe: Chipotle Pot Roast (using chuck roast, oven)

CHIPOTLE POT ROAST

"This recipe is particularly delicious when you shred the beef and toss it with the defatted sauce. Then it becomes a delicious base for tacos and burritos. Otherwise, serve with polenta or mashed potatoes to soak up the spicy sauce."

1 tablespoon vegetable oil
Salt and ground pepper, to taste
1 (3 to 4 pound) top blade roast or top chuck roast
1 medium onion, diced
2 to 3 cloves garlic, minced
1 teaspoon ground oregano (preferably Mexican)
1 teaspoon ground cumin
1 teaspoon red chili powder (preferably New Mexican)
1 or 2 canned chipotle peppers, mashed
2 cups tomato juice
FOR SERVING:
Warmed corn or flour tortillas
Shredded lettuce
Sour cream
Sliced avocado
Lime juice

Preheat oven to 275 degrees F.

Heat the oil in a large skillet over a medium-high flame. Salt and pepper roast and sear in pan until very brown on both sides. Remove.

Add onion and garlic to the skillet and saute until translucent, 3 to 4 minutes. Add spices and mashed chipotle and stir until the peppers tickle your nose, about 30 seconds. Add tomato juice and stir well, loosening brown bits in the bottom of the skillet.

If skillet is oven-safe, add roast to pan, cover with foil and place in the oven. If not, place roast in a high-sided baking dish, pour contents of skillet into dish and cover with foil.

Braise in oven for 3 to 4 hours, until very tender.

Before serving, pour pan juices into a large measuring cup and let fat separate to the top. Remove fat.

If desired, wait until meat is cool enough to handle and shred it with your fingers. Toss with the reserved pan juices.

Serve with warmed corn or flour tortillas, shredded lettuce, sour cream, sliced avocado and lime juice.

Makes 8 servings
Source: The Atlanta Journal-Constitution.
From: Terrytx