Categories: Beef main dish

Ingredients

• 1 to 1 1/2 tsp. chipotle chili powder
• 2 1/2 to 4 lb. boneless shoulder, arm, chuck or blade beef roast
• 1 Tbsp. canola oil
• 1 (14.5 oz.) can diced tomatoes with green chiles, undrained

Directions

1. Press chile powder evenly onto all surfaces of beef.
2. In a Dutch oven, heat oil on medium until hot. place roast in pan; brown evenly for 4 to 5 minutes per side. Pour off drippings. Add tomatoes; bring to boil on medium-high. Reduce heat to low; cover tightly and simmer to low; cover tightly and simmer 2 to 3 minutes or until roast is fork-tender. Remove roast; keep warm. Skim fat from liquid; return liquid to pan; bring to boil. Cook 8 to 10 minutes on medium or until sauce is reduced to 2 cups. Care roast into thin slices; top with sauce. Serve.

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