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

Recipe by Southern Living July 2010

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Recipe Summary

cook:
2 hrs 40 mins
total:
3 hrs 10 mins
prep:
30 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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