Chipotle Pot Roast

• tomato juice↗3 cups
• lightly packed oregano leaves1⁄4 cup
• chopped green onion1⁄4 cup
• chipotle chiles in adobo, seeded↗2
• garlic cloves↗2
• brown sugar↗1 tablespoon
• ground cumin↗2 teaspoons
• boneless pot roast, trimmed↗4 lbs
• vegetable oil↗1 tablespoon
• sweet potatoes, peeled and cut into chunks↗2 lbs
• parsnips or plantain, peeled and cut into chunks↗1 lb
• red pepper, cut into chunks↗1

Step-by-step instructions

1. 1

   Pulse the tomato juice, oregano, green onion, chipotle peppers, garlic, brown sugar and cumin in a blender until smooth. Pour over the beef roast and marinate in the refrigerator for at least 4 hours or overnight. Remove the beef from the marinade and pat dry using paper towels. Reserve the marinade remaining in the bowl.

2. 2

   Preheat oven to 325°F. Heat the oil in a large, ovenproof Dutch oven set over medium-high heat. Brown the beef all over. Pour the reserved marinade over the beef. Cover and transfer to the oven. Roast, turning once, for 1 hour. Add the sweet potato and parsnips or plantains. Roast, covered, for 2 hours or until beef and vegetables are fork tender. Add the red pepper and roast, uncovered for an additional 15 minutes.

3. 3

   Transfer beef to a cutting board and tent with foil. Rest for 10 minutes before slicing. Use a slotted spoon to transfer the vegetables to a serving bowl. Ladle the pan juices into a gravy boat or heat proof pitcher. Serve meat and vegetables with the pan juices on the side.

4. 4

   For a thicker gravy, strain the juices into a pot set over medium heat. Stir together 2 tbsp each cornstarch and water until dissolved. Whisk into simmering juices and bring to a boil; cook, stirring, until thickened.