Chili Rubbed Pot Roast with Chipotle Gravy
A recipe for pot roast rubbed with a rich, spicy chili blend, then slow cooked and served with homemade chipotle gravy. We're talking comfort food at its finest.
Servings: 4
Calories: 812kcal
Ingredients
- 3 pound beef chuck (or use rump roast or brisket)
- 1 tablespoon paprika
- 1 tablespoon ancho powder
- 1 tablespoon cayenne pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 3 tablespoons olive oil
- 12 ounces beer (I used a Winter Ale - use beef stock as an alternative)
- 7 ounce can chipotle peppers in adobo sauce
- 2 tablespoons flour
- Cheesy Garlic Mashed Potatoes for serving – or use your favorite recipe
Instructions
- Trim the beef roast and cut it into large cubes. Set them into a large mixing bowl.
- Add paprika, ancho, cayenne, garlic, onion powder and salt. Rub it vigorously into the meat.
- Heat a large cast iron pan to medium-high heat and add olive oil.
- Sear the rump roast on each side, a couple minutes each side. Be sure to get a nice, browned sear.
- Add beer to the pan to deglaze. Stir to scrape up the brown bits from the bottom of the pan.
- Pour it all into a slow cooker and cook about 5 hours on high heat or 8-10 on low heat, until the meat is fork tender.
- Remove the roast from the cooker and set into a large bowl. Shred as desired and cover.
- Pour leftover juices from the slow cooker into a large pan and heat to medium.
- Process the chipotles in adobo in a food processor until smooth. Add to the pan.
- Swirl in flour and whisk to remove any lumps. Continue to cook a few minutes until the gravy thickens. Season with salt as desired.
- Serve the roast over your mashed potatoes then generously add gravy over the top. Enjoy!
Nutrition
Calories: 812kcal | Carbohydrates: 13g | Protein: 95g | Fat: 37g | Saturated Fat: 10g | Cholesterol: 265mg | Sodium: 1573mg | Potassium: 1019mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2820IU | Vitamin C: 6.4mg | Calcium: 53mg | Iron: 10.3mg