INGREDIENTS:

• 1 beef Arm Chuck Roast Boneless or Blade Chuck Roast Boneless (2-1/2 to 3 pounds)
• 1-1/2 teaspoons chipotle chile powder
• 1 tablespoon vegetable oil
• 1 can (14-1/2 ounces) diced tomatoes with green chiles, undrained
• Prepared cornbread or corn muffins (optional)

COOKING:

1. 1. Press chile powder evenly onto all surfaces of beef Arm Chuck Roast. Heat oil in stockpot over medium heat until hot. Place pot roast in stockpot; brown evenly. Pour off drippings.

      Cook’s Tip: One tablespoon chopped chipotle peppers in adobo sauce may be substituted for chipotle chile powder. Rub peppers evenly onto all surfaces of roast as above.

   2. Add tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours or until roast is fork-tender.
   3. Remove roast; keep warm. Skim fat from cooking liquid. Return liquid to stockpot; bring to a boil. Cook 8 to 10 minutes or until sauce is reduced to 2 cups.
   4. Carve roast into thin slices; top with sauce. Serve with cornbread (optional).