Chipotle Beef Pot Roast

Source: Kansas Beef Council

1 package (1-3/4 to 2 pounds) fully-cooked boneless beef pot roast with gravy 
1 can (15-1/2 ounces) chili beans with chipotle peppers, undrained 
1 cup frozen corn 
1 cup prepared chipotle thick-and-chunky salsa 
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves, crumbled 
1/2 teaspoon ground cinnamon 
Chopped fresh oregano, oregano sprigs (optional) 

Remove beef pot roast from package; set aside. Measure 3/4 cup of the gravy and place in large skillet; discard any remaining gravy or reserve for other use. Add chili beans, corn, salsa, 1 tablespoon chopped oregano and cinnamon to gravy in skillet; bring to a boil. Meanwhile cut pot roast into 1/4-inch thick slices. Add to skillet. Reduce heat to medium-low; cover and simmer 8 to 10 minutes or until beef is heated through, stirring occasionally. Serve pot roast with sauce. Garnish with chopped oregano and oregano sprigs, if desired. Makes 6 servings.

Cook's Tip: If chili beans with chipotle peppers are not available, add 1/2 to 1 teaspoon minced chipotle peppers in adobo sauce to regular chili beans. If chipotle thick-and-chunky salsa is not available, add 1/2 to 1 teaspoon minced chipotle peppers in adobo sauce to regular thick-and-chunky salsa. 
Note: The amount of gravy in fully-cooked pot roast products varies. If your package does not contain 3/4 cup, make up the difference with beef broth or water.

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