#Chipotle #CornSouthwesternPotRoast #Recipe #Dinner #Yum #Delicious #Tasty
Chipotle and Corn Southwestern Pot Roast
This delicious pot roast combines the flavors of chipotle peppers, corn, and other southwestern spices to create a unique and flavorful meal. The perfect combination of savory and spicy, this pot roast is sure to be a hit at any dinner party.
Ingredients:
- 2 tablespoons olive oil
- 2 lbs chuck roast, trimmed of fat
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon chipotle powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14-oz) can diced tomatoes, undrained
- 1 (14-oz) can corn, drained
- 1 (10-oz) can enchilada sauce
- 2 cups beef broth
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
Directions:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chuck roast and brown on all sides.
- In a small bowl, mix together the cumin, chili powder, garlic powder, onion powder, chipotle powder, salt, and pepper. Sprinkle the seasoning over the roast.
- Add the diced tomatoes, corn, enchilada sauce, and beef broth to the pot. Bring to a boil, then reduce the heat to low and cover.
- Simmer for 2 to 3 hours, or until the roast is tender. Add additional broth or water, if needed.
- When the roast is tender, shred the meat with a fork and stir in the fresh herbs.
- Serve with your favorite side dishes.
- Enjoy!