Carne de Res al Chipotle ~ Chipotle – Seasoned Pot Roast

This is not Mom’s Pot Roast…not that her Pot Roast was bad, it was in fact delicious.  This Pot Roast was unbelievably tender, and juicy.  With a hint of spice in every bite that was not over powering at all.  It was really easy to make and had a fifteen minute prep time.  I had made the Salsa earlier in the week for the Seared Skirt Steak with Chipotle and Garlic. This will add to your prep time if you don’t have it made.  If you have the Salsa on hand all you have to do is marinate the roast overnight and chop some vegetables.  It worked out perfect for Saturday playoff football.  Just pop it in the oven a couple of hours ahead of time, invite some friends over and let the aromas do the talking. 

Ingredients for the Roasted Tomatillo-Chipotle Salsa

 http://www.pantryblogger.com/2011/01/arrachera-con-chipotle-y-ajo-seared.html

Ingredients for the Pot Roast

Beef Chuck Roast- 3 pounds (boneless)

Olive oil- 1 tbsp

Carrots- 4 medium (peeled, cut into ½ inch rounds)

Chayotes- 2 (peeled if you like, pitted and cut into ½ inch pieces)

Red skinned potatoes- 4 medium (cut into ½ inch pieces)

Cilantro- ¼ cup (chopped)

Salt- To garnish

Method to the Madness

1)      In a shallow dish, smear the meat with the salsa, cover and refrigerate for at least 6 hours (over night would be best).

2)      Pre-heat the oven to 325. Scrape off the salsa and reserve. Pat the meat dry and sprinkle with salt. Heat the oil in a Dutch oven over medium-high; when hot, add the roast and brown on one side, about 5 minutes, then flip and brown the other side.

3 )     Remove the roast to a plate; pour 1 cup of water in pot and boil over medium heat, scraping the brown bits. Stir in the reserved salsa, the return roast to the pan. Cover and bake for 2 hours.

4)      Distribute the vegetables around the meat and stir to coat them with the juices, cover and continue cooking for another 35-45 minutes. Until vegetables are fork tender.

5)      Serving. Transfer the roast to a serving platter, scoop out the vegetables with a slotted spoon and distribute them around the meat. Skim off any fat from the juices, boil and reduce until lightly thickened. Taste and season with salt & pepper if necessary, then splash the sauce over the meat and vegetables. Sprinkle with cilantro and salt.

6)      ENJOY!!!

Recipe courtesy of Rick Bayless's Mexican Kitchen
http://www.rickbayless.com/cookbooks/mexicankitchen.html