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Chili Chuck Roast With Poblanos And Red Peppers Recipe

  • 8servings
  • 150minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 pounds chuck roast , boneless

  2. 1 tablespoon chili powder , ancho is nice

  3. 1 teaspoon salt

  4. 1 teaspoon freshly ground pepper

  5. 1 tablespoon olive oil

  6. 2 cans beef broth

  7. 2 poblano peppers , seeded and chopped

  8. 1 onion , chopped

  9. 1 can crushed tomatoes ,

  10. 28 ounce can

  11. 1 chipotle chile canned in adobo, finely chopped

  12. 1 1/2 cups long-grain rice

Instructions Jump to Ingredients ↑

  1. Heat oven to 325.

  2. Rub roast on both sides with chili powder, salt and pepper. Brown on both sides. Remove to platter.

  3. Add 1 can of the broth to Dutch oven; cook over medium-high heat and stir up browned bits. Return roast and juices to pot. Cover and cook in oven 2 1/2 hours.

  4. Remove roast from oven. Stir in peppers, onion, tomatoes, chipotle chili, rice and remaining can of broth. Cover. Bring to boil on stove top then reduce heat and simmer until rice is tender.

  5. This is a gluten-free recipe!

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