By Tara Bench
Use a chuck or round roast for our slightly spicy take on the traditional recipe.
1. Heat oven to 325 degrees F. Tie a 3- to 3-1/2-pound chuck or round roast with kitchen twine if boneless or not compact. Heat 1 tablespoon canola oil in a Dutch oven and sear beef on all sides until dark brown. Season with salt and pepper.
2. Add 3 peeled and cut sweet potatoes and 1 onion cut into wedges to pan. Stir together 1 minced chipotle pepper, 1 tablespoon adobo from chipotle in adobo, 1 teaspoon ground cinnamon, 2 tablespoons honey or maple syrup, and 3/4 cup beef broth and pour over meat and vegetables. Cover and roast in oven until beef is fork-tender, 3 to 3 1/2 hours.
Serves 4 to 6
A covered heavy-bottom Dutch oven is ideal for pot roast.