I mentioned a few posts back in my Brownie Pudding dessert post for Father’s Day that in my opinion most Dad’s like hearty home style meals. Even more, they love BBQ. I found a way to combine these tastes into a smoky pot roast. This recipe is perfect for Dad’s who like a little kick in their food, such as with spicy chili. This Father’s Day make Dad Smokey Chipotle Pot Roast. Be warned that this recipe is HOT!
Smoky Chipotle Pot Roast
Ingredients
2 lbs. Beef Shoulder Roast, Arm Chuck Roast Boneless or Blade Chuck Roast Boneless
1 tablespoon chipotle chili powder (use more if you like spicy)
Salt and pepper to taste
2 tablespoon vegetable oil
4 garlic cloves chopped
6 tomatoes chopped
6 Serrano Chilies split in half
Method
- Press chili powder evenly onto all surfaces of beef roast. Sprinkle salt and pepper all over the roast.
- Heat 1 tablespoon oil in Dutch oven or stockpot over medium heat until hot. Place pot roast in pot; brown evenly. Remove roast and pour off drippings.
- In the same pot heat the remaining 1 tablespoon of oil and add garlic to soften.
- Return the meat to the pot.
- Add tomatoes and chilies. Reduce heat; cover tightly and simmer for 10 minutes.
- Transfer pot to the oven and cook for 3 to 4 hours until fork tender.
- Carve roast into thin slices and serve.
- Tip: Serve with cornbread to offset the spicy flavors.
