Low and Slow Chipotle Braised Pot Roast by Slice of Jess

This fork-tender Chipotle Braised Pot Roast is cooked low and slow… until it’s fall-off-the-bone delicious. My version of this classic meal has a spicy twist that’s full of comfort food bliss.

There’s something extra special about braising meat the old-fashioned way.

Believe me, I’m a big fan of my slow cooker, but a good ‘ol dutch oven can make magical things happen in your oven. Yes… it involves a little extra preparation, but you know what they say. Some things just taste better when they’re made with tender loving care.

I used a simple red onion and garlic base for the flavor profiles in this recipe.

I also added in a bit of beef broth, a bay leaf and Worcestershire sauce to spruce things up a bit. However, you know what the real kicker was? A small can of chipotle peppers in adobo sauce.

While cooking, the beef and red onions caramelize to create a natural sweetness that goes incredibly well with the peppers. My mouth is watering just thinking about it.

If I’m looking for big smiles at my dinner table, meat and potatoes paired together will do the trick.

Years of cooking has proven the fact that this duo is the way to a man’s heart…. and I will soon have three of them to feed at our dinner table (a little announcement: there’s a baby bun in my oven with XY chromosomes, #boymom). So naturally, I served this over a big scoop of fluffy mashed potatoes.

Chipotle Braised Pot Roast

Serves: 6

Ingredients

3-4 pounds Boneless Chuck Roast, trimmed
1 – 2 tbsp. Butter, as needed
Salt + Pepper, as needed
1 Red Onion, chopped
4-5 cloves Garlic, peeled
6 shakes Worcestershire
2 cups Beef Broth
1 Bay Leaf
3-8 whole Chipotle Peppers in Adobo
Chopped Green Onions, for garnish
Optional: Serve over Mashed Potatoes

SWAP IDEA:

If you want some extra tang, substitute 1 cup of Beef Broth with 1.5 cups of your favorite Red Wine.

Instructions

Preheat oven to 350F.
Sprinkle chuck roast with salt and pepper and set aside. In a large Dutch oven over medium heat, add butter and sear the meat for 5 minutes on each side. Remove roast and set aside.
Add additional butter (if needed) and sauté the red onion for 6-8 minutes.
Return browned meat to the pot and cover with beef broth. Add whole garlic cloves, Worcestershire, chipotle peppers in adobo, bay leaf and gently stir. Cover and bake for 3 hours. (Note: if you like spicy dishes, add more peppers. We tested this with 3 Chipotles and the heat was very subtle but flavorful. I personally like heat, so I use the whole can. However add peppers according to your personal taste preference.)
Once it’s finished, remove the bay leaf and shred meat with two forks or kitchen tongs. Garnish with green onions and serve on it’s own or over your favorite mashed potato recipe.
Store leftovers in an airtight container for up to 4 days. I like to use what's leftover in grilled cheese sandwiches, omelets, burritos... you name it. It's a great addition to any meal.