Chipotle Pot Roast Recipe

Name: Chipotle Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 3 cups tomato juice; 1/4 cup lightly packed oregano leaves; 1/4 cup chopped green onion; 2 chipotle chiles in adobo, seeded; 2 garlic cloves; 1 tablespoon brown sugar; 2 teaspoons ground cumin; 4 lbs boneless pot roast, trimmed; 1 tablespoon vegetable oil; 2 lbs sweet potatoes, peeled and cut into chunks; 1 lb parsnips or 1 lb plantain, peeled and cut into chunks; 1 red pepper, cut into chunks

Servings: persons

3 cups tomato juice
1/4 cup lightly packed oregano leaves
1/4 cup chopped green onion
2 chipotle chiles in adobo, seeded
2 garlic cloves
1 tablespoon brown sugar
2 teaspoons ground cumin
4 lbs boneless pot roast, trimmed
1 tablespoon vegetable oil
2 lbs sweet potatoes, peeled and cut into chunks
1 lb parsnips or 1 lb plantain, peeled and cut into chunks
1 red pepper, cut into chunks

1
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.
2
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.
3
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.
4
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups tomato juice, 1/4 cup lightly packed oregano leaves, 1/4 cup chopped green onion, 2 chipotle chiles in adobo, seeded, and more.

Yes, Chipotle Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chipotle Pot Roast

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