Braised Chipotle Chuck Roast
- 1 beef chuck roast (2 to 21⁄2 pounds, or 1 to 1.1 kg)
- 2 teaspoons ground chipotle chile
- 1 tablespoon (14 ml) olive oil
- 2 tablespoons (20 g) preminced oil-packed garlic
- 11⁄2 cups (375 g) refrigerated or jarred tomato sauce with chunky vegetables
- 12 ounces (340 g, or 21⁄2 cups) tomatillos or green tomatoes, chopped
- 8 ounces (225 g, or 2 cups) zucchini cut into 1⁄2-inch chunks
- 1 cup (5 ounces, or 140 g) baby carrots
- 1⁄2 cup (30 g) chopped fresh cilantro
Instructions:
Here’s the perfect supper for those who like their beef with spicy attitude. For more timid palates, serve cooked rice on the side as a buffer from the heat.
- Preheat the oven to 375°F (190°C, or gas mark 5).
- Pat dry the meat with paper towels then sprinkle all over with the ground chipotle.
- Heat the oil in a Dutch oven or other large ovenproof pot over medium-high heat. Add the meat to the pot and brown all over, about 8 minutes. Remove the meat to a platter and cover to keep warm. Add the garlic and cook 1 minute.
- Remove from the heat and stir in the sauce, tomatillos or green tomatoes, zucchini, and carrots. Return the roast to the pot with its juices, spooning some of the sauce over the roast.
- Cover tightly. Roast in the oven until the beef is fork-tender, about 2 hours.
- Remove the roast to a platter and cover to keep warm. Skim excess fat from the surface of the liquid then stir in the cilantro. Carve the roast and serve with the sauce.