Smoky Chipotle Mississippi Pot Roast
60% authentic · Tex-Mex Fusion
A creative twist on the Mississippi Pot Roast, infusing it with smoky and spicy notes from chipotle peppers and adobo sauce. This variation offers a bold flavor profile while maintaining the tender, shreddable texture of the original.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Beef chuck roast3-4 lbs
- Dry onion soup mix1 packet
- Chipotle peppers in adobo sauce2-3 peppers, minced
- Adobo sauce from can2 tbsp
- Beef broth1 cup
- Butter4 tbsp
- Saltto taste
- Black pepperto taste
- Fresh cilantrofor garnish
Steps
- 1
Place the beef chuck roast in a slow cooker.
- 2
In a bowl, combine the dry onion soup mix, minced chipotle peppers, adobo sauce, and beef broth.
- 3
Pour this mixture over the roast.
- 4
Add the butter pats on top of the roast.
- 5
Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the roast is very tender.
- 6
Shred the roast with two forks directly in the slow cooker, mixing it with the sauce.
- 7
Season with salt and black pepper to taste.
- 8
Garnish with fresh cilantro before serving.
