Recipe courtesy of Ree Drummond
Guajillo Chile Pot Roast
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- Level: Easy
- Total: 5 hr 5 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 408
- Total Fat
- 17 g
- Saturated Fat
- 5 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 6 g
- Sugar
- 10 g
- Protein
- 49 g
- Cholesterol
- 136 mg
- Sodium
- 945 mg
A slow-cooked pot roast is the ultimate comfort food. Furthermore, after a little preparation by the cook, the oven does all the work, and you are left with fork-tender meat that can be served with your favorite sides.
- Level: Easy
- Total: 5 hr 5 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 408
- Total Fat
- 17 g
- Saturated Fat
- 5 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 6 g
- Sugar
- 10 g
- Protein
- 49 g
- Cholesterol
- 136 mg
- Sodium
- 945 mg
Ingredients
Directions
Special equipment:
an immersion blender- Preheat the oven to 275 degrees F.
- Soak the chiles in hot water until soft and rehydrated, 15 to 20 minutes.
- Meanwhile, generously sprinkle the chuck roast with salt, pepper and the chili powder.
- Heat a large Dutch oven over medium heat, then add the olive oil. When the oil is hot, turn the heat up to medium-high and sear the roast until well browned, 5 to 6 minutes per side. Remove the roast to a plate and set aside.
- Add the quartered onions and sliced jalapeño to the pot, then cook until softened, 5 to 7 minutes.
- Pour the chiles and their soaking liquid into the pot and deglaze, scraping the bottom with a whisk. Place the roast back into the pot. Add the enchilada sauce and enough beef broth to cover the meat halfway. Add the fresh oregano and thyme.
- Put the lid on the Dutch oven, then roast until fall-apart tender, 3 hours for a 3-pound roast, or 4 hours for a 4- to 5-pound roast. Remove the roast from the Dutch oven and skim off the fat. Using an immersion blender, blend the sauce to your liking — you can completely puree it or leave some chunks.
- Return the meat to the pot until ready to serve with your favorite sides.
