Chili Chuck Roast With Poblanos And Red Peppers |
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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 8 |
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Rich, deep spicy and smoky flavors. Makes a lot of rice so plan a leftover dinner by adding canned chicken broth, a package of frozen spinach and frozen meatballs cut in half (to keep this GF, do NOT use frozen meatballs - simply make your own). Read more . Simmer and you have a Mexican Albondigas soup - the easy way! Ingredients:
3 pounds chuck roast, boneless |
1 tablespoon chili powder, ancho is nice |
1 teaspoon salt |
1 teaspoon freshly ground pepper |
1 tablespoon olive oil |
2 cans beef broth |
2 poblano peppers, seeded and chopped |
1 onion, chopped |
1 can crushed tomatoes, 28 ounce can |
1 chipotle chile canned in adobo, finely chopped |
1 1/2 cups long-grain rice |
Directions:
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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