Chipotle Pot Roast Recipes

CHIPOTLE-COFFEE POT ROAST

Steps:

• Trim fat from meat. In a small bowl combine coffee powder, ground chipotle pepper, and salt. Sprinkle chipotle mixture evenly over meat; rub in with your fingers. Working in a well-ventilated area, in a large nonstick skillet cook meat in hot oil over medium-high heat until brown on all sides. Drain off fat.
• In a 3 1/2- or 4-quart slow cooker combine parsnips, red onion, tomato paste, vinegar, and garlic. Add meat and Brussels sprouts. Pour broth over mixture in cooker.
• Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours. Using a slotted spoon, transfer meat and vegetables to a serving platter. Cover with foil and keep warm.
• Transfer cooking liquid to a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until reduced to about 1 cup. Slice meat. If desired, serve meat and vegetables over Creamy Polenta. Drizzle with the reduced cooking liquid. Creamy Polenta
• In a large saucepan bring milk and broth just to boiling. Reduce heat to medium-low and slowly whisk in cornmeal. Cook for 8 to 10 minutes or until mixture is thick, stirring frequently. Remove from heat. Stir in cheese and butter. Season to taste with pepper. Makes about 4 cups.

CHIPOTLE POT ROAST

Steps:

• Preheat the oven to 325 degrees F. Season the beef with salt and pepper. Heat the oil in a Dutch oven or ovenproof pot set over medium-high heat. Add the beef and sear on all sides. While the beef sears, combine all remaining ingredients in a medium bowl. When the beef is seared, drain the excess fat. Pour in the chipotle/barbecue sauce mixture and bring it to a simmer. Cover and cook in the oven for 2 hours, 40 minutes, or until the beef is very tender. Note: Chipotle peppers (smoked jalapeño peppers) are available in the Mexican food aisle. Store the unused peppers in a tight-sealed jar in the fridge.

POT ROAST CARIBE

Steps:

• Heat the oil in a large skillet over medium-high heat. Place the roast into the hot oil and cook, turning frequently, until browned on all sides. Remove from the skillet and place in a slow cooker.
• Cook garlic and onions in the skillet in the meat drippings until tender. Stir in the salt and tomato sauce. Combine the sugar, flour, cocoa powder, chili powder, oregano, cumin, coriander, cinnamon, and orange zest; stir into the tomato sauce. Pour the tomato sauce over the roast in the slow cooker. Add potatoes, carrots and celery. Cover, and cook on Low for 6 to 8 hours, or until meat is tender. Garnish with sliced almonds before serving.

SLOW-COOKER CHIPOTLE PORK ROAST

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In large bowl, mix chili powder, salt, garlic powder and cumin. Add potatoes, sweet potatoes and onion to bowl; stir to coat. Place vegetables in slow cooker.
• Remove netting from pork. Rub oil over pork; roll in spices in bowl to cover. Place pork over vegetables. Pour tomato sauce, tomatoes and chopped chile over pork and vegetables.
• Cover; cook on Low heat setting 6 to 8 hours.
• Remove pork and vegetables from cooker; cover to keep warm. Pour sauce from cooker into 3-quart saucepan. In small bowl, mix water and cornstarch; stir into sauce. Cook over high heat 5 to 10 minutes, stirring frequently, until thickened. Serve sauce with pork and vegetables.

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.

MANGO-CHIPOTLE POT ROAST - CROCK POT

Steps:

• Sprinkle roast with steak seasoning.
• In a 5-quart slow cooker, combine mango, bell peppers, and onion. Place roast on top of fruit and vegetables.
• In a small bowl, combine salsa and mango nectar. Pour over roast.
• Cover and cook on LOW heat setting for 8 to 10 hours.
• Transfer roast and 1/2 of the mango and vegetables to a serving platter. Cover with aluminum foil to keep warm.
• Transfer remaining mixture in slow cooker to a blender. Cover and blend until smooth. Serve with roast and reserved vegetables. Serve with hot cooked orzo or egg noodles (optional).

CHIPOTLE BEEF POT ROAST

Steps:

• Remove beef pot roast from package; set aside. Measure 3/4 cup of the gravy and place in large skillet; discard any remaining gravy or reserve for other use.
• Add chili beans, corn, salsa, 1 tablespoon chopped oregano and cinnamon to gravy in skillet; bring to a boil.
• Meanwhile cut pot roast into 1/4-inch thick slices. Add to skillet. Reduce heat to medium-low; cover and simmer 8 to 10 minutes or until beef is heated through, stirring occasionally. Serve pot roast with sauce. Garnish with chopped oregano and oregano sprigs, if desired.