2006 Cook-Off Finalist. To prevent the beef from sticking to the bottom of the Dutch oven, stir every 20 minutes while simmering.

Lorie Roach, Buckatunna, Mississippi
Recipe by Southern Living July 2010

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Recipe Summary test

prep:
30 mins
cook:
2 hrs 40 mins
total:
2 hrs 70 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle roast evenly with 1/2 tsp. salt and 1/2 tsp. black pepper. Brown roast on all sides in hot oil in a Dutch oven over high heat.

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  • Stir together flour, next 4 ingredients, and remaining 1 tsp. salt in a large bowl. Whisk in 1 cup warm water until smooth.

  • Add 2 cups beef broth to Dutch oven. Stir in flour mixture. Bring to a boil over high heat; cover tightly, reduce heat to low, and simmer 2 hours to 2 hours and 30 minutes or until meat is tender, stirring every 20 minutes.

  • Divide Roasted Corn and Garlic Chipotle-Cilantro Mashers evenly among 6 serving plates. Arrange roast equally on top of Mashers, and top with gravy mixture. Dollop each serving with sour cream, and sprinkle with chopped cilantro, if desired. Garnish, if desired.

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