smoky chipotle pot roast with cornbread
Ingredients
- 1 beef shoulder, arm or blade roast boneless (2 1/2 to 4 lbs)
- 1 1/2 teaspoon chipotle chili powder
- 1 tablespoon vegetable oil
- 1 can (14 1/2 oz) diced tomatoes with green chiles, undrained
- prepared cornbread or corn muffins
Directions
1. Press chili powder evenly onto all surfaces of beef roast. Heat oil in stockpot over medium heat until hot. Place pot roast in stockpot; brown evenly. Pour off drippings.
2. Add tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours or until roast is fork-tender.
3. Remove roast; keep warm. Skim fat from cooking liquid. Return liquid to stockpot; bring to a boil. Cook 8 to 10 minutes or until sauce is reduced to 2 cups.
4. Carve roast into thin slices; top with sauce. Serve with cornbread.
NUTRITION INFORMATION
Nutrition information per serving, using Arm Roast, 1/6 of recipe: 350 calories; 23 g fat(8 g saturated fat; 9 g monounsaturated fat); 101 mg cholesterol; 251 mg sodium; 3 g carbohydrate; 0.1 g fiber; 31 g protein; 4.5 mg niacin; 0.3 mg vitamin B6; 2.3 mcg vitamin B12; 2.7 mg iron; 28.7 mcg selenium; 7.1 mg zinc.
This recipe is an excellent source of protein, niacin, vitaminB12, selenium and zinc; and a good source of vitaminB6 and iron.
Nutrition information per serving, using Arm Roast, 1/8 of recipe: 262 calories; 17 g fat(6 g saturated fat; 7 g monounsaturated fat); 76 mg cholesterol; 189 mg sodium; 2 g carbohydrate; 0.1 g fiber; 24 g protein; 3.3 mg niacin; 0.2 mg vitamin B6; 1.7 mcg vitamin B12; 2.0 mg iron; 21.5 mcg selenium; 5.3 mg zinc.
This recipe is an excellent source of protein, vitaminB12, selenium and zinc; and a good source of niacin, vitaminB6 and iron.
Nutrition information per serving, using Blade Roast, 1/6 of recipe: 303 calories; 17 g fat(6 g saturated fat; 7 g monounsaturated fat); 113 mg cholesterol; 277 mg sodium; 3 g carbohydrate; 0.1 g fiber; 34 g protein; 2.9 mg niacin; 0.3 mg vitamin B6; 2.6 mcg vitamin B12; 4.0 mg iron; 28.4 mcg selenium; 10.9 mg zinc.
This recipe is an excellent source of protein, vitaminB12, iron, selenium and zinc; and a good source of niacin and vitaminB6.
Nutrition information per serving, using Blade Roast, 1/8 of recipe: 227 calories; 12 g fat(4 g saturated fat; 5 gmonounsaturated fat); 85 mg cholesterol; 208 mg sodium; 2 g carbohydrate; 0.1 g fiber; 25 g protein; 2.2 mg niacin; 0.2 mg vitamin B6; 2.0 mcg vitamin B12; 3.0 mg iron; 21.3 mcg selenium; 8.2 mg zinc.
This recipe is an excellent source of protein, vitaminB12, selenium and zinc; and a good source of niacin, vitaminB6 and iron.
Nutrition information per serving, using Shoulder Roast, 1/6 of recipe: 218 calories; 10 g fat(3 g saturated fat; 4 g monounsaturated fat); 75 mg cholesterol; 277 mg sodium; 3 g carbohydrate; 0.1 g fiber; 29 g protein; 3.8 mg niacin; 0.3 mg vitamin B6; 3.2 mcg vitamin B12; 3.4 mg iron; 31.9 mcg selenium; 6.8 mg zinc.
This recipe is an excellent source of protein, vitaminB12, selenium and zinc; and a good source of niacin, vitaminB6 and iron.
Nutrition information per serving, using Shoulder Roast, 1/8 of recipe: 164 calories; 7 g fat(2 g saturated fat; 3 g monounsaturated fat); 57 mg cholesterol; 208 mg sodium; 2 g carbohydrate; 0.1 g fiber; 22 g protein; 2.8 mg niacin; 0.2 mg vitamin B6; 2.4 mcg vitamin B12; 2.5 mg iron; 23.9 mcg selenium; 5.1 mg zinc.
This recipe is an excellent source of protein, vitaminB12, selenium and zinc; and a good source of niacin, vitaminB6 and iron.