Chipotle Pot Roast With Sweet Potatoes Recipes

JAN'S CHIPOTLE ROASTED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Toss sweet potatoes and butter together in a large bowl.
• Whisk brown sugar, onion powder, garlic powder, chipotle chile powder, salt, and black pepper together in a small bowl; sprinkle over sweet potatoes and toss to coat. Pour potatoes in a single layer onto the prepared baking sheet.
• Roast in the preheated oven until potatoes are tender, 30 to 45 minutes.

CHIPOTLE POT ROAST WITH SWEET POTATOES

Steps:

• Preheat oven to 325 degrees F.
• In an oven safe Dutch oven, heat oil over medium high heat and sear roast well on all sides; season with salt and pepper.
• Add sweet potatoes and onion.
• Stir together remaining ingredients and pour over roast.
• Cover and cook in the oven until beef is fork tender, 3 to 3 1/2 hours.

INSTANT POT CHIPOTLE BEEF AND SWEET POTATO CHILI

Steps:

• Set your instant pot to saute mode. Add in the oil, onions and garlic. Cook until soft.
• Stir in the stew meat and ground beef. Cook until browned, about 10 minutes.
• Pour in the water and deglaze the pan for a minute. Turn off instant pot.
• Stir in remaining ingredients except for the beans and sweet potatoes. Cook on high pressure for 20 minutes. Natural release for 5 minutes.
• Add in the sweet potatoes and rinsed beans. Cook on high pressure for another 10 minutes. Do a quick release so the sweet potatoes aren't overcooked.
• Salt to taste and serve with your favorite chili toppings!

CHIPOTLE POT ROAST

Steps:

• Pulse the tomato juice, oregano, green onion, chipotle peppers, garlic, brown sugar and cumin in a blender until smooth. Pour over the beef roast and marinate in the refrigerator for at least 4 hours or overnight. Remove the beef from the marinade and pat dry using paper towels. Reserve the marinade remaining in the bowl.
• Preheat oven to 325˚F. Heat the oil in a large, ovenproof Dutch oven set over medium-high heat. Brown the beef all over. Pour the reserved marinade over the beef. Cover and transfer to the oven. Roast, turning once, for 1 hour. Add the sweet potato and parsnips or plantains. Roast, covered, for 2 hours or until beef and vegetables are fork tender. Add the red pepper and roast, uncovered for an additional 15 minutes.
• Transfer beef to a cutting board and tent with foil. Rest for 10 minutes before slicing. Use a slotted spoon to transfer the vegetables to a serving bowl. Ladle the pan juices into a gravy boat or heat proof pitcher. Serve meat and vegetables with the pan juices on the side.
• For a thicker gravy, strain the juices into a pot set over medium heat. Stir together 2 tbsp each cornstarch and water until dissolved. Whisk into simmering juices and bring to a boil; cook, stirring, until thickened.

POT ROAST WITH SWEET POTATOES

Steps:

• Trim the fat from the pot roast. Heat oil in a skillet and brown the meat on all sides.
• Place the onions and potatoes in the crock pot and place the meat on top.
• Combine the remaining ingredients and pour over the top. Cover and cook on low for 8-10 hours or on high for 4-5 hours.
• Remove meat and vegetables and place on platter.
• If desired, for gravy, pour juices into a glass measuring cup. Skim off fat and add water to equal 2 cups of liquid. Pour into a small saucepan over medium heat. Mix 2 tbs cornstarch and 2 tbs cold water and add to liquid. Cook and stir until thick and bubbly.