Recipe: Smoky Chipotle Pot Roast with Cornbread (using diced tomatoes with chiles)

SMOKY CHIPOTLE POT ROAST WITH CORNBREAD



1 beef shoulder roast, arm chuck roast boneless or blade chuck roast boneless (2 1/2 to 4 pounds)
1 1/2 teaspoons chipotle chili powder
1 tablespoon vegetable oil
1 (14 1/2 ounces) can diced tomatoes with green chiles, undrained
Prepared cornbread or corn muffins

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.

Makes 6 to 8 servings
Source: National Cattlemen's Beef Association