Chipotle Beef Pot Roast




Chipotle Beef Pot Roast

Chipotle Beef Pot Roast
Total Recipe Time:  25 minutes
Makes 6 servings


1 package (1-3/4 to 2 pounds) fully-cooked boneless beef pot roast with gravy1 can (15-1/2 ounces) chili beans with chipotle peppers, undrained1 cup frozen corn1 cup prepared chipotle thick-and-chunky salsa1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves1/2 teaspoon ground cinnamonChopped fresh oregano, oregano sprigs (optional)


  1. Remove beef pot roast from package; set aside. Measure 3/4 cup of the gravy and place in large skillet; discard any remaining gravy or reserve for other use.
  2. Add chili beans, corn, salsa, 1 tablespoon chopped oregano and cinnamon to gravy in skillet; bring to a boil.
  3. Meanwhile cut pot roast into 1/4-inch thick slices. Add to skillet. Reduce heat to medium-low; cover and simmer 8 to 10 minutes or until beef is heated through, stirring occasionally. Serve pot roast with sauce. Garnish with chopped oregano and oregano sprigs, if desired.


If chili beans with chipotle peppers are not available, add 1/2 to 1 teaspoon minced chipotle peppers in adobo sauce to regular chili beans.Cook's Tip:  If chipotle thick-and-chunky salsa is not available, add 1/2 to 1 teaspoon minced chipotle peppers in adobo sauce to regular thick-and-chunky salsa. Chipotle chiles in adobo sauce are dried smoked jalapeno peppers packed in a red piquant sauce made from dried chiles, herbs and vinegar. Chipotle peppers in adobo sauce can be found in the ethnic food section of large supermarkets.Cook's Tip:  The amount of gravy in fully-cooked pot roast products varies. If your package does not contain 3/4 cup, make up the difference with beef broth or water.
Nutrition information per serving: 283 calories; 34 g protein; 23 g carbohydrate; 8 g fat; 3.6 mg iron; 1,174 mg sodium; 80 mg cholesterol. (Complete nutritionals available on request.)
© Cattlemen's Beef Board and American National CattleWomen, Inc.


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