By Erica Lovelace
Rick Bayless’ Chipotle Pot Roast
8 steps
Prep:30minCook:2h
This recipe is based off of one from famed Chicago chef, Rick Bayless. It’s comforting on a wet, cold day. You can cook the recipe with carrots, chayote and potatoes as the chef does it or leave them out!
Updated at: Thu, 17 Aug 2023 03:52:27 GMT
Nutrition balance score
Good
Glycemic Index
47
Low
Glycemic Load
4
Low
Nutrition per serving
Calories849.9 kcal (42%)
Total Fat62.2 g (89%)
Carbs9.2 g (4%)
Sugars6.9 g (8%)
Protein57.5 g (115%)
Sodium382.9 mg (19%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Salt the chuck roast and leave in fridge to air dry by the refrigerator fan
Step 2
1 hour before cooking, remove from fridge and let the meat temp
Step 3
Meanwhile, roast the tomatillos in a pan after tossing them in a bit of avocado oil
Step 4
Heat oil and sear the meat on all sides until browned evenly
Step 5
Add the tomatillos, tomatoes, garlic, chipotle peppers, salt and sugar to taste to a blender and mix into a rough sauce
Step 6
Return the seared pot roast to the pan and add the tomatillo sauce. Cover and cook on low heat for 2 hours
Step 7
Remove the meat from the sauce and allow to rest before slicing. Reheat the sauce with a little water if it becomes cool while waiting for the meat to rest
Step 8
Top with cilantro
Notes
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