Smoky Chipotle Pot Roast With Cornbread

Shake up your weeknight routine with savory comfort and just enough heat.

Makes: 6 to 8 Servings

Prep Time: 15 Minutes

Cook Time: More than 60 Minutes


  • 1 Star Ranch Angus® shoulder roast, arm chuck roast boneless or blade chuck roast boneless (2 ½ to 4 pounds)
  • 1 ½ 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 beef roast. Heat oil in stockpot over medium heat until hot. Place pot roast in stockpot; brown evenly. Pour off drippings.
  2. Add tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours or until roast is fork-tender.
  3. 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.
  4. Carve roast into thin slices; top with sauce. Serve with cornbread.

Recipe and photo courtesy of Beef Checkoff.

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Braising TIP

Slowly brown beef on all sides in small amount of oil in heavy pan over medium heat. Pour off drippings. Season beef with herbs or spices, as desired.

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