Chipotle Roast For Tacos Sandwiches Recipes

CHIPOTLE POT ROAST

Chipotle Pot Roast image

I L-O-V-E chipotle peppers! My "standard" pot roast recipe is getting a little boring - I'm so glad I found this one!

Provided by Pinay0618

Categories Roast Beef

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

3 cups tomato juice
1/4 cup lightly packed oregano leaves
1/4 cup chopped green onion
2 chipotle chiles in adobo, seeded
2 garlic cloves
1 tablespoon brown sugar
2 teaspoons ground cumin
4 lbs boneless pot roast, trimmed
1 tablespoon vegetable oil
2 lbs sweet potatoes, peeled and cut into chunks
1 lb parsnips or 1 lb plantain, peeled and cut into chunks
1 red pepper, cut into chunks

Steps:

Pulse the tomato juice, oregano, green onion, chipotle peppers, garlic, brown sugar and cumin in a blender until smooth. Pour over the beef roast and marinate in the refrigerator for at least 4 hours or overnight. Remove the beef from the marinade and pat dry using paper towels. Reserve the marinade remaining in the bowl.
Preheat oven to 325˚F. Heat the oil in a large, ovenproof Dutch oven set over medium-high heat. Brown the beef all over. Pour the reserved marinade over the beef. Cover and transfer to the oven. Roast, turning once, for 1 hour. Add the sweet potato and parsnips or plantains. Roast, covered, for 2 hours or until beef and vegetables are fork tender. Add the red pepper and roast, uncovered for an additional 15 minutes.
Transfer beef to a cutting board and tent with foil. Rest for 10 minutes before slicing. Use a slotted spoon to transfer the vegetables to a serving bowl. Ladle the pan juices into a gravy boat or heat proof pitcher. Serve meat and vegetables with the pan juices on the side.
For a thicker gravy, strain the juices into a pot set over medium heat. Stir together 2 tbsp each cornstarch and water until dissolved. Whisk into simmering juices and bring to a boil; cook, stirring, until thickened.

Nutrition Facts : Calories 193.3, Fat 2.3, SaturatedFat 0.3, Sodium 316.5, Carbohydrate 42.1, Fiber 8.2, Sugar 13.2, Protein 3.8

CHIPOTLE ROAST BEEF SANDWICHES

Chipotle Roast Beef Sandwiches image

Rustic ciabatta bread is the perfect match for tender roast beef and bold blue cheese and chipotle in this easy, tasty recipe. -Andre Houseknecht, Feasterville, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 loaf (14 ounces) ciabatta bread, halved lengthwise
2/3 cup mayonnaise
1 tablespoon chopped chipotle pepper in adobo sauce
1 small garlic clove, minced
1 teaspoon lime juice
1/4 teaspoon pepper
1/8 teaspoon salt
1/2 cup crumbled blue cheese
3/4 pound sliced deli roast beef
1 small onion, thinly sliced
1 medium tomato, sliced
4 lettuce leaves

Steps:

Place bread, cut side up, on a baking sheet. Broil 3-4 in. from the heat for 2-3 minutes or until toasted., Meanwhile, in a small bowl, combine the mayonnaise, chipotle pepper, garlic, lime juice, pepper and salt; spread over cut sides of bread. Sprinkle bottom half with blue cheese. Layer with roast beef, onion, tomato and lettuce; replace top. Cut into four sandwiches.

Nutrition Facts : Calories 727 calories, Fat 40g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 1487mg sodium, Carbohydrate 66g carbohydrate (6g sugars, Fiber 4g fiber), Protein 30g protein.

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