Spicy Ancho Chile Pot Roast

Name: Spicy Ancho Chile Pot Roast
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 8
Cuisine: Global
Ingredients: 4 larges ancho chiles, stemmed and seeded; 946 milliliters beef stock or low-sodium broth; 2 kilograms chuck eye roast or other chuck roast, tied; 2 teaspoons cornstarch mixed with 2 tablespoons water; 3 garlic cloves; 8 servings Kosher salt and freshly ground pepper; 2 Tbsps extra-virgin olive oil; 1 large onion, coarsely chopped; 6 thyme sprigs, 6 parsley sprigs and 2 bay leaves, tied; 680 grams Yukon Gold potatoes, peeled and cut into 2-inch chunks

Spicy Ancho Chile Pot Roast is a gluten free and dairy free main course. One portion of this dish contains around 50g of protein, 31g of fat, and a total of 570 calories. This recipe covers 41% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have ancho chiles, beef stock, cornstarch, and a few other ingredients on hand, you can make it. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert. From preparation to the plate, this recipe takes roughly 4 hours.

Instructions

Preheat the oven to 30

Equipment you will use

Oven

Season the roast with salt and pepper and dust with flour. In a medium, enameled cast-iron pot, heat 2 tablespoons of olive oil.

Ingredients you will need

Salt And Pepper

Olive Oil

All Purpose Flour

Equipment you will use

Pot

Add the roast; cook over moderate heat, turning, until browned all over, 20 minutes.

Transfer to a plate.

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.

Ingredients you will need

Ancho Chili Pepper

Chili Pepper

Water

Equipment you will use

Food Processor

Blender

Add the onion and garlic to the pot and cook, stirring, until softened, 5 minutes.

Ingredients you will need

Garlic

Onion

Equipment you will use

Pot

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.

Ingredients you will need

Chili Pepper

Stock

Meat

Equipment you will use

Oven

Pot

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.

Ingredients you will need

Meat

Equipment you will use

Bowl

Pot

Add the potatoes. Cover and braise in the oven for 30 minutes, until the vegetables are tender.

Ingredients you will need

Vegetable

Potato

Equipment you will use

Oven

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.

Ingredients you will need

Corn Starch

Vegetable

Equipment you will use

Slotted Spoon

Whisk

Remove the strings from the roast and cut into thick slices; arrange on the platter and pour the sauce on top.

Ingredients you will need

Sauce

Equipment

Ingredients

Servings:

4larges

ancho chiles, stemmed and seeded 946milliliters

beef stock or low-sodium broth 2kilograms

chuck eye roast or other chuck roast, tied 2teaspoons

cornstarch mixed with 2 tablespoons water 3

garlic cloves 8servings

Kosher salt and freshly ground pepper 2Tbsps

extra-virgin olive oil 1large

onion, coarsely chopped 6

thyme sprigs, 6 parsley sprigs and 2 bay leaves, tied 680grams

Yukon Gold potatoes, peeled and cut into 2-inch chunks

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Masia Puigmolto Can Xa Brut Cava with a 4.6 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.