Smoky Chipotle Pot Roast with Cornbread recipe provided by the Certified Angus Beef® brand.

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Smoky Chipotle Pot Roast with Cornbread

Serves 8

Beef shoulder roast coated with chipotle and simmered with tomatoes and chiles until tender. Serve Smoky Chipotle Pot Roast with Cornbread for a delicious hearty meal.


  • 1 (2 1/2 - 4 pound) Certified Angus Beef ® shoulder roast or boneless chuck arm roast
  • 1 1/2 teaspoons chipotle chili powder
  • 1 tablespoon vegetable oil
  • 1 (14 1/2-ounce) can diced tomatoes with green chiles, undrained
  • Prepared cornbread or corn muffins
  • Recipe courtesy of


  1. Press chili powder evenly onto all surfaces of shoulder roast. Heat oil in stockpot over medium heat until hot. Place 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.


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