Chipotle Pot Roast

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 3 cups tomato juice
• 1/4 cup lightly packed oregano leaves
• 1/4 cup chopped green onion
• 2 chipotle chiles in adobo, seeded
• 2 garlic cloves
• 1 tablespoon brown sugar
• 2 teaspoons ground cumin
• 4 lbs boneless pot roast, trimmed
• 1 tablespoon vegetable oil
• 2 lbs sweet potatoes, peeled and cut into chunks
• 1 lb parsnips or 1 lb plantain, peeled and cut into chunks
• 1 red pepper, cut into chunks

Recipe

• 1 pulse the tomato juice, oregano, green onion, chipotle peppers, garlic, brown sugar and cumin in a blender until smooth. pour over the beef roast and marinate in the refrigerator for at least 4 hours or overnight. remove the beef from the marinade and pat dry using paper towels. reserve the marinade remaining in the bowl.
• 2 preheat oven to 325˚f. heat the oil in a large, ovenproof dutch oven set over medium-high heat. brown the beef all over. pour the reserved marinade over the beef. cover and transfer to the oven. roast, turning once, for 1 hour. add the sweet potato and parsnips or plantains. roast, covered, for 2 hours or until beef and vegetables are fork tender. add the red pepper and roast, uncovered for an additional 15 minutes.
• 3 transfer beef to a cutting board and tent with foil. rest for 10 minutes before slicing. use a slotted spoon to transfer the vegetables to a serving bowl. ladle the pan juices into a gravy boat or heat proof pitcher. serve meat and vegetables with the pan juices on the side.
• 4 for a thicker gravy, strain the juices into a pot set over medium heat. stir together 2 tbsp each cornstarch and water until dissolved. whisk into simmering juices and bring to a boil; cook, stirring, until thickened.