In New England, it's adamantly winter. Snow, rain, sleet, hail, sub-zero temps, clouds, wind--we've had them all in abundance. And there's more to come.
We might as well have pot roast in abundance, too--especially with the sweet tang of orange marmalade mixed with the smoky spice of chipotle chiles. There are no vegetables in this recipe, so we suggest mashed potatoes, or mashed buttery celery root, or even steamed carrots and parsnips.
A slow cooker eats up the heat in chiles. Over the long haul, the capsaicin mellows considerably. If you're a heatphobe, use no more than half the canned chiles here but you may find the dish very mild. If you like a pop, we suggest making the recipe as it stands and then passing more bottled red hot sauce at the table. And if you want an even bigger pop, don't seed the chipotles before mincing them.
Slow down this Sunday with this sweet and spicy pot roast. And for lots more recipes, almost every one sized out for almost every size of slow cooker, check out our brand-new book: THE GREAT AMERICAN SLOW COOKER BOOK. It's just to the right. You can click through to your preferred booksellers.
Serves 4 to 6
- 2 thin bacon slices, chopped
- One 3-pound boneless beef chuck roast
- 1/2 teaspoon salt
- 5 small shallots, halved
- 4 medium garlic cloves, peeled and quartered
- Up to 2 canned chipotles in adobo sauce, stemmed, seeded, and minced, plus up to 2 teaspoons sauce from the can
- 1/2 cup orange marmalade
- 1/4 cup dry white wine, such as Chardonnay
- 2 tablespoons loosely packed oregano leaves, chopped
1. Fry the bacon in a large skillet set over medium heat until crisp, about 4 minutes, stirring occasionally. Transfer to a 5- to 6-quart slow cooker.
2. Season the chuck roast with the salt, then set it in the skillet and brown in the bacon fat (oh, yes) on all sides, about 6 minutes, turning occasionally. Transfer to the cooker as well.
3. Add the shallots to the skillet; cook, stirring often, until somewhat softened, about 4 minutes. Add the garlic, chipotles, and their sauce. Stir for 1 minute, then add the marmalade, wine, and oregano. Stir until the marmalade is melted. Pour and scrape the contents of the skillet into the slow cooker. Turn the meat to coat it in the marmalade sauce.
4. Cover and cook on low for 8 hours or until the roast is incredible tender. Slice the meat into chunks right in the cooker with nonstick-safe cookware and serve in bowls with the sauce drizzled over each piece.
- If you have a marmalade with whole rings of orange in it, you'll need to chop these before adding them to the skillet.
- Watch out: use 2 canned chipotles in adobo sauce, not 2 cans of chipotles. Look for these chiles in the international aisle of your supermarket.
- The dish will stay well on the keep-warm setting for up to 2 hours.