Easy Southwestern Inspired Pot Roast

This Southwestern Pot Roast is chock full of tomatoes and garlic and all kinds of AMAZINGLY yummy ingredients.

Prep Time:20

Cook Time:3

Total Time:3 20

3 pound boneless roast chuck, shoulder… your choice
2 pat butter 1 Tbsp & 1 Tbsp
2 anaheim peppers chopped (these aren’t as hot as jalapenos, but have more spice than bell peppers)
3 chipotles in adobo sauce chopped
1 1/2 yellow onions chopped
6 to 8 cloves garlic chopped
2 tsp cumin
2 tsp chili powder
3 tsp black pepper
2 tsp salt
dash of crushed red pepper flakes if ya like it like that
3 medium roma tomatoes or the equivalent, chopped
2 to matillos chopped
1/2 C beef broth
optional rice for serving this over)

Heat oven to 250
Put butter into your 4 QT dutch oven over medium heat and when it’s melted, brown your roast about 3 to 4 minutes per side. Remove roast and set aside.
Put one more pat butter in your Dutch oven and when it’s melted add in peppers, chipotles, onions, garlic and spices, saute’ about 4 minutes.
Add tomatoes and tomatillos, saute’ another 4 minutes and then add in broth.
Put roast back into the Dutch Oven, spoon the mixture up over the roast and cover with a tight-fitting lid
Cook 2 1/2 to 3 hours or until the roast falls apart with a fork.

Author: Rachel - A Southern Fairytale