Chili Rubbed Pot Roast with Chipotle Gravy

Ingredients

• 3 pound beef chuck ((or use rump roast or brisket))
• 1 tablespoon paprika
• 1 tablespoon ancho powder
• 1 tablespoon cayenne pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• 3 tablespoons olive oil
• 12 ounces beer ((I used a Winter Ale - use beef stock as an alternative))
• 7 ounce can chipotle peppers in adobo sauce
• 2 tablespoons flour
• Cheesy Garlic Mashed Potatoes for serving – or use your favorite recipe

Steps

1. 1

   Trim the beef roast and cut it into large cubes. Set them into a large mixing bowl.

2. 2

   Add paprika, ancho, cayenne, garlic, onion powder and salt. Rub it vigorously into the meat.

3. 3

   Heat a large cast iron pan to medium-high heat and add olive oil.

4. 4

   Sear the rump roast on each side, a couple minutes each side. Be sure to get a nice, browned sear.

5. 5

   Add beer to the pan to deglaze. Stir to scrape up the brown bits from the bottom of the pan.

6. 6

   Pour it all into a slow cooker and cook about 5 hours on high heat or 8-10 on low heat, until the meat is fork tender.

7. 7

   Remove the roast from the cooker and set into a large bowl. Shred as desired and cover.

8. 8

   Pour leftover juices from the slow cooker into a large pan and heat to medium.

9. 9

   Process the chipotles in adobo in a food processor until smooth. Add to the pan.

10. 10

    Swirl in flour and whisk to remove any lumps. Continue to cook a few minutes until the gravy thickens. Season with salt as desired.

11. 11

    Serve the roast over your mashed potatoes then generously add gravy over the top. Enjoy!