Close-up of Guajillo Chili Pot Roast, as seen on The Pioneer Woman, Season 34.
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
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.



Special equipment:
an immersion blender
  1. Preheat the oven to 275 degrees F.
  2. Soak the chiles in hot water until soft and rehydrated, 15 to 20 minutes.
  3. Meanwhile, generously sprinkle the chuck roast with salt, pepper and the chili powder.
  4. 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.
  5. Add the quartered onions and sliced jalapeño to the pot, then cook until softened, 5 to 7 minutes.
  6. 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.
  7. 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.
  8. Return the meat to the pot until ready to serve with your favorite sides.