Chipotle Braised Pot Roast
Serves: 6
  • 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
  • If you want some extra tang, substitute 1 cup of Beef Broth with 1.5 cups of your favorite Red Wine.
  1. Preheat oven to 350F.
  2. 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.
  3. Add additional butter (if needed) and sauté the red onion for 6-8 minutes.
  4. 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.)
  5. 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.
  6. 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.
Recipe by Slice of Jess at