Tropical Pot Roast

Two types of chile pepper combine with pineapple to form the spicy-sweet sauce that tops this tender pot roast recipe.

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  • Makes: 12 servings
  • Prep: 20 mins
  • Bake: 2 hrs 325°F

Tropical Pot Roast

Directions

  1. Preheat oven to 325 degrees F. Trim fat from meat. Make a pocket in the meat by cutting down the center. Stuff pocket with the canned whole chile peppers. For rub, in a small bowl combine chili powder, sugar, salt, black pepper, and ground chipotle pepper. Sprinkle mixture evenly over meat; rub in with your fingers.
  2. In a 6-quart Dutch oven combine half of the pineapple and the jalapeno pepper. Top with meat, stuffed side up. Bake, covered, for 2 to 2 1/2 hours or until meat is tender. Transfer meat to a serving platter; cover with foil and keep warm.
  3. Skim fat from cooking juices. In a small bowl combine the remaining pineapple and cornstarch; stir into juices in Dutch oven. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Slice meat. Serve with pineapple mixture and, if desired, garnish with cilantro sprigs.

From the Test Kitchen

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

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Nutrition Facts (Tropical Pot Roast)

  • Per serving:
  • 211 kcal ,
  • 7 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 79 mg chol. ,
  • 210 mg sodium ,
  • 10 g carb. ,
  • 1 g fiber ,
  • 7 g sugar ,
  • 25 g pro.
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