Recipes and Cooking Beef Recipes Beef Roasts Chili-Style Pot Roast 5.0 (3) Add your rating & review Part down-home American and part spiced-up Mexican, this pot roast is the best of two worlds. Serve it with fresh lime slices and cornbread. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Cook Time: 1 hrs 45 mins Total Time: 2 hrs 10 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 tablespoon canola oil 6 medium carrots, peeled and cut into 2- to 3-inch pieces 2 ½ - 3 pound boneless beef chuck roast or beef arm chuck pot roast Salt and ground black pepper 2 tablespoon Dijon-style mustard 2 cloves garlic, minced 2 teaspoon chili powder 2 cup vegetable juice 2 tablespoon Worcestershire sauce 2 15 ounce cans pinto beans, rinsed and drained 2 medium Anaheim or poblano peppers, seeded and cut up 1 medium onion, chopped Snipped fresh cilantro and/or lime wedges Cornbread (optional) Directions In a 4- to 6-quart Dutch oven heat oil over medium-high heat. Add carrots. Cook for 4 to 6 minutes or until browned, turning occasionally. Remove and set aside, reserving oil in pan. Trim fat from meat. Sprinkle meat with salt and pepper. In the Dutch oven, brown roast on all sides in hot oil over medium-high heat. In a small bowl stir together mustard, garlic, and chili powder. Spread over top and sides of browned roast. Add vegetable juice and Worcestershire sauce. Bring to boiling; reduce heat. Simmer, covered, for 1 hour. Add carrots, beans, chile peppers, and onion to Dutch oven. Return to boiling; reduce heat. Simmer, covered, for 45 to 60 minutes or until meat is tender. Transfer meat to a cutting board and vegetables to a serving platter. Cover each to keep warm. Bring liquid in Dutch oven to boiling. Boil gently, uncovered, or until reduced to desired consistency (about 1 cup). If necessary, transfer to a measuring cup and skim off the fat. Slice meat and add to platter with vegetables. Spoon sauce over meat and vegetables. Garnish with cilantro and serve with lime wedges and cornbread, if desired. Rate it Print Nutrition Facts (per serving) 411 Calories 11g Fat 32g Carbs 50g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 411 % Daily Value * Total Fat 11g 14% Saturated Fat 3g 15% Cholesterol 123mg 41% Sodium 1055mg 46% Total Carbohydrate 32g 12% Total Sugars 8g Protein 50g Vitamin C 66.1mg 331% Calcium 121mg 9% Iron 6.2mg 34% Potassium 1128mg 24% Folate, total 43mcg Vitamin B-12 3.6mcg Vitamin B-6 1.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.