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Chipotle-Pot Roast
Chipotle-Pot Roast

Chipotle-Pot Roast

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Cook Minutes 7 Hr 45 Min
Prep : 30 Min Cook: 7 Hr 15 Min
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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16 Servings
Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4-1/2 cups Heinz Tomato Juice with 50% Less Salt
1/3 cup loosely packed fresh oregano leaves
4 green onions, chopped
3 canned chipotle peppers in adobo sauce
3 cloves garlic
2 Tbsp. brown sugar
1 Tbsp. ground cumin
1 boneless beef pot roast (4 lb./1.8 kg)
1 Tbsp. oil
4 sweet potatoes (2 lb./900 g)
4 parsnips (1 lb./450 g)
1 sweet red pepper
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Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Bake 1 hour. Meanwhile, peel potatoes and parsnips. Cut potatoes, parsnips and sweet pepper into 1-inch pieces.
Step 5
Remove roast from oven. Turn roast. Add potatoes and parsnips to pan.
Step 6
Bake, covered, 2 hours 15 min. or until roast and vegetables are tender, adding sweet peppers to the pan after 2 hours.
Step 7
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.
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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.
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Nutrition
Calories
260
Calories From Fat
0
% Daily Value
Total fat 11 g
17 %
Saturated fat 4 g
20 %
Cholesterol 55 mg
Sodium 170 mg
7 %
Total carbohydrate 20 g
7 %
Dietary fibre 3 g
12 %
Sugars 8 g
Protein 20 g
Vitamin A
80 %
Vitamin C
35 %
Calcium
4 %
Iron
25 %
Servings
16 servings, 1/16 recipe each
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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