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Chipotle-Pot Roast

07:45:00 16 servings, 1/16 recipe each
Recipe By
1
0 0 Reviews
Prep Time
30
min.
Total Time
7
hr.
45
min.
Servings

16 servings, 1/16 recipe each

This tender pot roast is the perfect recipe to prepare on a cold wintery day. And since it’s baked in the oven along with potatoes and parsnips, prep and cleanup is a snap.

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What You Need

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Make It

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  • Blend first 7 ingredients in blender until smooth. Pour 1-1/2 cups tomato juice mixture over roast in shallow dish. Turn to evenly coat roast with tomato juice mixture. Refrigerate 4 hours to marinate, turning roast occasionally. Remove roast from marinade; discard marinade. Pat roast dry with paper towel.
  • Heat oven to 325ºF. Heat oil in ovenproof Dutch oven or large deep skillet on medium-high heat. Add roast; cook 8 to 10 min. or until evenly browned on both sides, turning occasionally. Remove roast from pan; drain fat.
  • Pour remaining tomato juice mixture into Dutch oven. Bring to boil, stirring constantly to scrape browned bits from bottom of pan. Return roast to pan; cover.
  • Bake 1 hour. Meanwhile, peel potatoes and parsnips. Cut potatoes, parsnips and sweet pepper into 1-inch pieces.
  • Remove roast from oven. Turn roast. Add potatoes and parsnips to pan.
  • Bake, covered, 2 hours 15 min. or until roast and vegetables are tender, adding sweet peppers to the pan after 2 hours.
  • Transfer roast to cutting board, reserving sauce and vegetables in pan. Skim and discard fat from surface of sauce. Cut roast across the grain into thin slices. Serve with vegetables and sauce.

Note

For a thicker sauce, remove cooked roast and vegetables from pan; cover to keep warm. Pour sauce from bottom of pan through strainer into medium saucepan; discard strained solids. Bring sauce to boil, stirring frequently. Whisk 2 Tbsp. each cornstarch and water until blended. Gradually add to boiling sauce, stirring constantly. Cook and stir 1 min. or until thickened. Slice roast. Serve with vegetables and thickened sauce.

Servings

  • 16 servings, 1/16 recipe each

Nutritional Information

Serving Size 16 servings, 1/16 recipe each
AMOUNT PER SERVING
Calories 260
% Daily Value
Total fat 11g
Saturated fat 4g
Cholesterol 55mg
Sodium 170mg
Carbohydrate 20g
Dietary fibre 3g
Sugars 8g
Protein 20g
   
Vitamin A 80 %DV
Vitamin C 35 %DV
Calcium 4 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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