Spicy Ancho Chile Pot Roast
Recipe from Food & Wine


Kana Okada

not yet rated


add your rating
add a comment
Servings: 8
Prep Time: 3 hrs
Total Time: 4 hrs
Recent Activity:
 
savings in
 
Ingredients
  • see savings
    On Sale
    1   pound 
    chuck eye roast or other chuck roast, tied
  • see savings
    On Sale
     
    Kosher salt and freshly ground pepper
  • see savings
    On Sale
     
    All-purpose flour, for dusting
  • see savings
    On Sale
    2   tablespoons 
    extra-virgin olive oil
  • see savings
    On Sale
    4   
    large ancho chiles, stemmed and seeded
  • see savings
    On Sale
    1   
    large onion, coarsely chopped
  • see savings
    On Sale
    3   
    garlic cloves
  • see savings
    On Sale
    4   cups 
    beef stock or low-sodium broth
  • see savings
    On Sale
    6   
    thyme sprigs, 6 parsley sprigs and 2 bay leaves, tied
  • see savings
    On Sale
    1 1/2  pounds 
    Yukon Gold potatoes, peeled and cut into 2-inch chunks
  • see savings
    On Sale
    1 1/2  teaspoons 
    cornstarch mixed with 2 tablespoons water

Directions
1.
Preheat the oven to 300 degrees. Season the roast with salt and pepper and dust with flour. In a medium, enameled cast-iron pot, heat 2 tablespoons of olive oil. Add the roast; cook over moderate heat, turning, until browned all over, 20 minutes. Transfer to a plate.
2.
Meanwhile, soak the ancho chiles in 1/2 cup boiling water for 20 minutes. In a food processor or blender, puree the chiles with their liquid.
3.
Add the onion and garlic to the pot and cook, stirring, until softened, 5 minutes. Add the chile puree, stock and herb bundle and bring to a boil. Return the meat to the pot, cover and transfer to the oven. Braise for 2 1/2 hours or until tender, turning once halfway through.
4.
Transfer the roast to a plate. Strain the cooking liquid into a bowl; discard the solids. Skim off the fat and return the liquid and meat to the pot. Add the potatoes. Cover and braise in the oven for 30 minutes, until the vegetables are tender.
5.
Transfer the roast to a work surface. Using a slotted spoon, transfer the vegetables to a deep serving platter; cover. Boil the liquid until reduced to 3 1/2 cups. Stir the cornstarch slurry and whisk it into the simmering liquid until thickened.
6.
Remove the strings from the roast and cut into thick slices; arrange on the platter and pour the sauce on top.
Add Your Review
 Articles
Quick and Easy Dinner Recipes: Skillet Pot Roast with Cherries
...Pot Roast sounds so hearty and healthy right now, but quick and easy dinner recipes are what we...! Well, it doesn't matter what Skillet Pot Roast with Cherries sounds like. Here are the facts: Our 30... -- how great this Skillet Pot Roast with Cherries tastes! So here's another secret: The roast might... read more...
Easy Pot Roast: the Perfect Post-Holiday 30-Minute Meal
.... Ring out the old. Ring in the NEW -- like tonight, maybe -- with this recipe for Easy Pot Roast. No, we... are not kidding. You can have pot roast tonight with a dish that take only 25 minutes -- start to finish...-and-serve pot roast. Then dress up the meat with some fruit, maybe peaches and/or plums; add a little fresh... read more...
Lighten up at Dinner: Spicy Tofu Lettuce Wraps
... to you, and that's what we did last week with these Spicy Tofu Wraps. Click here for our spicy tofu... for breakfast burritos the next morning. So now, as we all wait for corn and tomato season, these spicy wraps... the full recipe for Spicy Tofu Wraps here.... read more...
how tos

shop our favorite products