Post by bee on Apr 2, 2007 19:33:00 GMT -5
I made this for dinner tonight ~ EXCELLENT!!!! My changes in parenthesis. Also, I did not have time to marinate the beef so I just poured the salsa over the top and baked it for several hours at 350*. We served the extra salsa on the side.
Jewel's Chipotle Pot Roast
3 or 4 chipotle chilies stemmed and dried (I used 4 large canned chipotles in adobo)
3 large garlic cloves
5 medium tomatillos husked
1/2 t. salt
1/4 t. sugar
3 lb. boneless pot roast
1 T. oil
To make the Chipotle Sauce:
Roast the chipotle chilies in a dry pan for about 30 seconds. Cover with hot water and let sit for 30 minutes. Roast the garlic cloves under the broiler until they start to color. Then roast the tomatillos under the broiler on a baking sheet about 5 minutes on one side then the other side until blackened. Add the chipotles, garlic cloves, tomatillos, salt and sugar in a blender and process to a fine puree. Add 3 to 4 T. water to give the sauce a medium consistency. (If you use canned chipotles, you do not need to add water).
Put the roast in a shallow pan and cover with the salsa. Cover and refrigerate for several hours. Scrape the salsa from the roast and pat dry. Reserve sauce. Saute roast in a 5 qt. pan until brown on both sides. Add 1 C. of water to the pan and add the reserved sauce. Cover tightly and bake at 325°F. for 2 hours. Sprinkle the roast with cilantro and serve.
Jewel's Chipotle Pot Roast
3 or 4 chipotle chilies stemmed and dried (I used 4 large canned chipotles in adobo)
3 large garlic cloves
5 medium tomatillos husked
1/2 t. salt
1/4 t. sugar
3 lb. boneless pot roast
1 T. oil
To make the Chipotle Sauce:
Roast the chipotle chilies in a dry pan for about 30 seconds. Cover with hot water and let sit for 30 minutes. Roast the garlic cloves under the broiler until they start to color. Then roast the tomatillos under the broiler on a baking sheet about 5 minutes on one side then the other side until blackened. Add the chipotles, garlic cloves, tomatillos, salt and sugar in a blender and process to a fine puree. Add 3 to 4 T. water to give the sauce a medium consistency. (If you use canned chipotles, you do not need to add water).
Put the roast in a shallow pan and cover with the salsa. Cover and refrigerate for several hours. Scrape the salsa from the roast and pat dry. Reserve sauce. Saute roast in a 5 qt. pan until brown on both sides. Add 1 C. of water to the pan and add the reserved sauce. Cover tightly and bake at 325°F. for 2 hours. Sprinkle the roast with cilantro and serve.
