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