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.
Southwestern Chipotle Pot Roast
Course: Main CourseDifficulty: Easy8
servings15
minutes10
hoursA 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.
Southwestern Chipotle Pot Roast at a glance
- Prep time: 15 minutes
- Cooking time: 10 hours
- Servings: 8 servings
- Ingredients: 14, led by boneless chuck roast, olive oil, salt, chili powder
Tips for Southwestern Chipotle Pot Roast
Start with one chipotle and add a second after tasting. The shredded meat freezes well in its sauce for 3 months.
Southwestern Chipotle Pot Roast FAQ
How long does Southwestern Chipotle Pot Roast take?
Southwestern Chipotle Pot Roast takes 10 hours of cooking after 15 minutes of prep.
How many people does Southwestern Chipotle Pot Roast serve?
This recipe makes 8 servings.
What do I need to make Southwestern Chipotle Pot Roast?
14 ingredients, led by boneless chuck roast, olive oil, salt, chili powder. Amounts are in the recipe card above.
