https://tops.ads.webstophq.com/Recipes/Detail/7317/
Yield: 6 to 8 servings
Preparation Time: & Cook Time Total: 2-1/2 to 3-1/2 hrs
Pot Roast: | |||
1 | (3 to 4 pound) Full Circle Natural Angus boneless beef chuck pot roast | ||
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1 1/2 | teaspoons | chipotle chili powder | |
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1 to 2 | Tablespoons | vegetable oil | |
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1 | can | (14 1/2 ounce) diced tomatoes with green chilies, undrained | |
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Cilantro Rice: | |||
1 | cup | uncooked long grain white rice | |
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1 | teaspoon | chipotle chili powder | |
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1/2 | cup | frozen corn | |
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1/4 | cup | thick and chunky salsa | |
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2 | Tablespoons | chopped cilantro | |
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Press chili powder evenly onto all surfaces of beef pot 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.
Meanwhile prepare rice according to package directions, adding chili powder with the rice. Remove from heat. Stir in corn, salsa and chopped cilantro. Let stand, covered, 5 minutes.
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.
Serve pot roast with rice and sauce.
Serve with steamed green beans
Please note that some ingredients and brands may not be available in every store.
https://tops.ads.webstophq.com/Recipes/Detail/7317/
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