Cook's Tip:

To prevent moisture loss which leads to freezer burn, make sure wrapping is airtight, and avoid partially thawing and refreezing.



Total recipe time: 2-1/2 to 3-1/2 hours
Makes 6-8 servings



    1. 1 beef Shoulder Roast, Arm Chuck Roast Boneless or Blade Chuck Roast Boneless (2-1/2 to 4 pounds)
    2. 1-1/2 teaspoons chipotle chili powder
    3. 1 tablespoon vegetable oil
    4. 1 can (14-1/2 ounces) diced tomatoes with green chiles, undrained
    5. Prepared cornbread or corn muffins
      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 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.















































































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