• 3 tsp vegetable oil, divided
• 1 boneless beef chuck shoulder pot roast (3-3.5 pounds)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup chopped onion
• 2 tsp minced garlic
• 1 cup beef broth
• 1/2 cup dark beer
• 2 tbsp tomato paste
• 1 tbsp minced chipotle peppers in adobo sauce
• 2 tbsp cornstarch dissolved in 2 tbsp water
• 1/4 cup reduced-fat dairy sour cream
• 1/4 tsp salt (optional)
• For mashed potatoes:
  • 2 pkg (1 lb 4 oz each) refrigerated mashed potatoes
  • 1/2 cup reduced-fat shredded cheddar cheese
  • 1 tsp minced garlic

• Heat 2 tsp oil in stockpot over medium heat until hot.  Place beef pot roast in stockpot.  Brown evenly. Remove pot roast.  Pour off drippings and set aside.  Season with 1 tsp salt and black pepper.
• Add remaining 1 tsp oil to stockpot. Cook and stir onion and garlic 1-2 minutes or until onion is tender. Add broth, beer, tomato paste, and peppers. Increase heat to medium-high. Cook and stir 1-2 minutes or until browned bits attached to bottom of stockpot are dissolved. Return pot roast to stockpot.  Bring to a boil.  Reduce heat. Cover tightly and simmer 2-3 hours or until pot roast is fork tender.
• Remove pot roast. Keep warm.  Skim fat from cooking liquid. Measure 2-1/2 cups cooking liquid and return to pot. Stir in cornstarch mixture.  Bring to a boil, stirring constantly.  Cook and stir 1 minute or until thickened. Remove from heat.  Whisk in sour cream until well blended.  Season with salt, if desired. Set aside.
• Heat mashed potatoes according to package directions.  Spoon into serving dish. Add cheese and garlic.  Stir until cheese is melted.
• Carve pot roast into slices.  Serve with mashed potatoes and sauce.

Calories: 339

Fat: 10 g

Cholesterol: 89 mg

Sodium 492 mg

Carbohydrate: 27 g

Fiber: 4.6 g

Protein: 30 g

Niacin: 2.7 mg

Vitamin B6: .3 mg

Vitamin B12: 2.6 mcg

Iron: 3.8 mg

Selenium: 25.8 mcg

Zinc: 7.0 mg

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