# Southwestern Chipotle Pot Roast

A 3 lb chuck roast cooked 10 hours on LOW with chipotle in adobo, cumin, tomatoes and green chiles, shredded for tacos or rice bowls.

 

 

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## Southwestern Chipotle Pot Roast

Recipe by Iren Pavlenko

 

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0.0 from 0 votes ** 

Course: Main CourseDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

10

hours 

A 3 lb chuck roast cooked 10 hours on LOW with chipotle in adobo, cumin, tomatoes and green chiles, shredded for tacos or rice bowls.

### Ingredients

- 3 lb boneless chuck roast
- 1 tbsp olive oil
- 1 tsp salt
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 can (14 oz) fire-roasted diced tomatoes
- 1 can (4 oz) diced green chiles
- 1 to 2 chipotle peppers in adobo, minced
- 1 large yellow onion, sliced
- 4 garlic cloves, minced
- ½ cup low-sodium beef broth
- Juice of 1 lime
- ¼ cup chopped cilantro

### Directions

- Mix the salt, chili powder, cumin and paprika and rub it over the roast.
- Sear the roast in the oil 3 minutes per side if you have time.
- Put the onion and garlic on the bottom of the slow cooker.
- Set the roast on top.
- Mix the tomatoes, green chiles, chipotle and broth and pour them around the roast.
- Cover and cook 10 hours on LOW without lifting the lid.
- Test with two forks; the meat should shred with no resistance.
- Shred the roast in the pot and stir it through the sauce.
- Add the lime juice and taste for salt.
- Serve in tortillas or over rice with cilantro.

 

### Notes

 

Start with one chipotle and add a second after tasting. The shredded meat freezes well in its sauce for 3 months.

 

  

## Chipotle heat in Southwestern Chipotle Pot Roast

 

Chipotle in adobo is smoky and hot. Start with one pepper and add a second after tasting. Fire-roasted tomatoes and green chiles bring body. Lime and cilantro at the end brighten the dish.

 

## Swaps that work for Southwestern Chipotle Pot Roast

 

A teaspoon of adobo sauce can replace a pepper for a gentler warmth. Beef broth can be low-sodium. Do not add all the peppers at the start if kids are eating. The shredded meat freezes well in its sauce for 3 months.

 

A spoonful of sour cream or a slice of avocado cools each serving. Taste the sauce before the lime goes in. If it is too hot, extra lime and a little sour cream calm it down. If it is flat, add a pinch of salt.

 

## What to serve with Southwestern Chipotle Pot Roast

 

Pile it into tortillas, over rice, or onto baked potatoes. Leftovers keep 3 to 4 days in the fridge.

 

The mistake is skipping the lime. A squeeze lifts the smoky sauce.