Chipotle Pot Roast

Before I post a delicious beef recipe, I have to share a quote from Jan Brewer, Arizona's governor: "I find it really interesting that we have people out there that are attempting to boycott in favor of illegal actions in Arizona. That to me is just unbelievable."

Well said Governor Brewer, well said. That quote pretty much sums up my perspective on how ridiculous the opponents of 1070 really are. How can you actually support illegal action in the United States? If I find time today, I may send that quote to the United Nations and ask them to reconsider their recent ponderings of pursuing legal action against Arizona for exactly these reasons. The state bill upholds federal law. Pure. and. simple.

And without further adieu, the recipe for Chipotle Pot Roast

3 teaspoons vegetable oil, divided
1 boneless beef chuck shoulder pot roast (3- 3.5 pounds)
1 teaspoon salt
1/2 teaspoon black pepper
1 cup chopped onion
2 teaspoons minced garlic
1 cup ready-to-serve beef broth
1/2 cup dark beer (I used Coors Light because that's what I had. It worked just fine!)
2 tablespoons tomato paste
1 tablespoon minced chipotle peppers in adobo sauce

1. Heat 2 teaspoons oil in stockpot over medium heat until hot. Place beef pot roast in stockpot; brown evenly. Remove pot roast; pour off drippings and set aside. Season with 1 teaspoon salt and black pepper.

2. Add remaining 1 teaspoon oil to stockpot. Cook and stir onion and garlic 1 to 2 minutes or until onion is tender. Add broth, beer, tomato paste, and chipotle peppers; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to bottom of stockpot are dissolved. Return pot roast to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours or until pot roast is fork tender.

Recipe courtesy of: "The Healthy Beef Cookbook."

Hints and Tricks (learned the hard way by yours truly)
-I had a 2 pound pot roast, which was perfect since I live by myself. However, if you half all other ingredients you definitely should not double the amount of chipotle peppers you add. I did this on accident thinking that 1 tablespoon looked "awfully scant." So I doubled it...and I could definitely tell.

-Make sure you brown the pot roast really well - this lends a deeper flavor to the sauce that you are simmering the pot roast in. Give the roast ample time to really brown.

-I recommend serving this delightly spicy pot roast with cheddar mashed potatoes or a simple risotto. Both work very well with the spiciness of the pot roast.