Chipotle-Honey Braised Chuck in Adobo Broth

This beef roast is slightly spicy, slightly sweet, and fork tender from the long slow cooking process--a new twist on pot roast.

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Ingredients:

• 2 to 3 Tablespoons extra virgin olive oil
• 2 1/2 lbs boneless USDA Angus chuck roast
• Freshly ground black pepper
• Sea salt
• 3 medium onions, peeled and halved lengthwise (I prefer NY Bold onions)
• 6 fresh plum tomatoes, quartered
• 2 pints fresh grape tomatoes, halved
• 2 14.5 oz cans beef broth, 99% fat free and reduced sodium
• 1 cup dry red wine
• 2 to 3 chopped chipotle peppers in adobo sauce (seeded, if you prefer less heat)
• 3 Tablespoons adobo sauce
• 2 Tablespoons honey
• 12 sprigs fresh thyme
• 12 sprigs fresh flat leaf parsley
• 4 fresh bay leaves
• 6 celery stalks, halved
• 8 medium potatoes, halved (skin-on optional)
• 8 carrots, peeled and thickly sliced
• 2 cups frozen peas

Method

Preheat oven to 325 degrees F. In large heavy pan, heat olive oil over medium high heat. Season one side of the roast with pepper and salt and when oil is hot but not smoking, place roast in pan, seasoned side down. Sear for 5-8 minutes until browned. Season other side of roast, turn and brown for 5-8 minutes. Remove roast and add to roaster with a tight fitting lid or cover. Add cut side of onions to pan and cook until brown, about 4-5 minutes. Turn onions and brown rounded side for 2-3 minutes. Add to roaster. Add plum and grape tomatoes to pan and cook for 5-7 minutes to release juices and brown slightly. Remove and add tomatoes to roaster. Add beef broth and wine to pan and bring to slight simmer, scraping the bottom of the pan to release caramelized bits. Add hot broth, chipotle peppers, adobo sauce and honey to roaster. Tie thyme and parsley sprigs together with kitchen twine and add to roaster along with bay leaves and celery stalks. Cover, place in oven, and braise for 1 1/2 hours. Remove from oven and discard thyme/parsley bundle and celery stalks. Cover, return to oven and braise for 30 minutes. Remove from oven, add potatoes, cover and cook for 30 minutes. Remove from oven, add carrots, cover and cook for 30 minutes or until potatoes and carrots are tender. Place peas in covered dish and microwave for 2-3 minutes until fully cooked. To serve, discard bay leaves from roasting pan. Place portion of meat in each bowl. Add equal portions of onions, potatoes, carrots and peas to each bowl. Ladle tomatoes and broth over meat and vegetables, pass the pepper mill and serve.

Notes:

Number of servings: 6

Submitted By: kathijones3728214
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