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Receta Chili Chuck Roast With Poblanos, Red Peppers And Rice

Name: Chili Chuck Roast With Poblanos, Red Peppers And Rice
Ingredients: 1 x boneless chuck roast, trimmed (about 3 pounds); 1 Tbsp. chili pwdr; 1 tsp each: salt, freshly grnd pepper; 1 Tbsp. garlic-flavored extra virgin olive oil or possibly regular extra virgin olive oil; 2 x 14 1/(4-oz) cans beef broth (divided); 2 x poblano peppers, seeded, minced; 1 lrg red bell pepper, seeded, coarsely minced; 1 x yellow onion, minced; 1 x (28-oz) can crushed tomatoes; 1/2 x to 1 canned chipotle chili in adobo sauce, finely minced (optional); 1 1/2 c. long-grain rice, uncooked Heat oven to 325 degrees.

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Ingredientes

1 x boneless chuck roast, trimmed (about 3 pounds)
1 Tbsp. chili pwdr
1 tsp each: salt, freshly grnd pepper
1 Tbsp. garlic-flavored extra virgin olive oil or possibly regular extra virgin olive oil
2 x 14 1/(4-oz) cans beef broth (divided)
2 x poblano peppers, seeded, minced
1 lrg red bell pepper, seeded, coarsely minced
1 x yellow onion, minced
1 x (28-oz) can crushed tomatoes
1/2 x to 1 canned chipotle chili in adobo sauce, finely minced (optional)
1 1/2 c. long-grain rice, uncooked Heat oven to 325 degrees.

Direcciones

Rub roast on both sides with chili pwdr, salt and pepper. Heat oil over medium-high heat in Dutch oven. Add in roast; cook till browned on one side, 5 min. Turn; cook 5 min. Remove to platter.
Add in 1 can of the broth to Dutch oven; cook over medium-high heat, scraping bottom of pan to dissolve browned bits. Return roast and any accumulated juices to Dutch oven. Cover; cook in oven 2 1/2 hrs.
Remove roast from oven. Stir in peppers, onion, tomatoes, chipotle chili, rice and remaining can of broth. Return to oven. Cover; cook till meat is tender and rice is cooked, about 30 min.