Chipotle Beef Pot Roast        
Source: Kansas Beef Council

1 package (1-3/4 to 2 pounds) fully-cooked boneless beef pot roast with gravy
1 can (15-1/2 ounces) chili beans with chipotle peppers, un-drained
1 cup frozen corn
1 cup prepared chipotle thick-and-chunky salsa
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves, crumbled
1/2 teaspoon ground cinnamon
Chopped fresh oregano, oregano sprigs (optional)
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.
Makes 6 servings.

Cook's Tip: If chili beans with chipotle peppers are not available, add 1/2 to 1 teaspoon minced chipotle peppers in adobo sauce to regular chili beans. If chipotle thick-and-chunky salsa is not available, add 1/2 to 1 teaspoon minced chipotle peppers in adobo sauce to regular thick-and-chunky salsa.
Note: The amount of gravy in fully-cooked pot roast products varies. If your package does not contain 3/4 cup, make up the difference with beef broth or water.