Ingredients

1. 1 boneless beef chuck shoulder, arm or blade pot roast (2-1/2 to 4 pounds)
2. 1-1/2 teaspoons chipotle chili powder
3. 1 tablespoon vegetable oil
4. 1 can (14-1/2 ounces) diced tomatoes with green chiles, undrained
5. Prepared cornbread or corn muffins

Instructions

1. Press chili powder evenly onto all surfaces of beef pot roast. Heat oil in stockpot over medium heat until hot. Place pot roast in stockpot; brown evenly. Pour off drippings.
2. Add tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours or until roast is fork-tender.
3. Remove roast; keep warm. Skim fat from cooking liquid. Return liquid to stockpot; bring to a boil. Cook 8 to 10 minutes or until sauce is reduced to 2 cups.
4. Carve roast into thin slices; top with sauce. Serve with cornbread.

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