Chili Beef Pot Roast With Corn And Peppers

Chili Beef Pot Roast With Corn And Peppers

Ingredients:

3 lb. boneless beef blade or cross rib roast

Salt and freshly ground pepper

1/4 cup vegetable oil, divided
1 large onion, chopped
2 garlic cloves minced
1 tablespoon chili powder
3/4 cup dark or amber beer
2 cups canned diced tomatoes
3/4 cup beef stock
1 can diced green chilis
2 cups frozen corn kernels, thawed and drained
2 sweet red peppers chopped
1 large poblano pepper, chopped

Directions:

Preheat oven to 325°F (160°C). Pat roast dry and season with salt and pepper. Heat 2 tbsp (30 mL) of the oil in a large skillet over medium-high heat. Sear roast, turning to brown all sides, for about8 minutes total. Transfer to a large casserole dish with a lid or a Dutch oven. Reduce heat to medium-low. Sauté onion in skillet for about 3 minutes or until softened. Add garlic, chili powder, 1 tsp (5 mL) salt, and pepper to taste; sauté for1 minute, until fragrant. Pour in beer and bring to a boil, scraping up brown bits stuck to pan. Add tomatoes, beef stock, green chilies and tomato paste; return to a boil, stirring often. Pour tomato sauce over beef. Cover and braise roast in oven for 2½ hours. After about 2¼ hours, return skillet to high heat. Add 1 tbsp (15 mL) of the remaining oil and heat until shimmering. Spread corn in skillet and cook, stirring once, for about5 minutes or until slightly charred; transfer to a bowl. Add remaining 1 tbsp (15 mL) oil, then add red peppers and poblano pepper. Cook, stirring once, for about 5 minutes or until slightly charred. Season vegetables to taste with salt and pepper. Add vegetables to pot roast, uncover and bake about 20 minutes longer or until beef is fork-tender and peppers are tender. Transfer roast to a cutting board, tent with foil and let rest for 10 minutes. Season sauce to taste with salt and pepper. Slice roast across the grain and serve with sauce and vegetables. Serves 6