Chipotle Roast with Garlic Cilantro Smashers

Shane and I Love Mexican food so when I came across a recipe in Southern Living Magazine for a Mexican style roast I had to try it. The original recipe isn't gluten free and is cooked on the stove. (You can find it here)I changed it to be a gluten free crock pot meal and I also reduced the fat in the smashers. The roast is melt in your mouth tender (be sure to slice it against the grain) and the smashers are an amazing taste sensation...every bite is like a flavor symphony going on in your mouth. I'm salivating just thinking about it. I hope when you try this recipe you too feel like you're sitting down to a gourmet Mexican feast!

Roast:
3 pounds Beef Roast
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 teaspoons Chili Powder
2 teaspoons Oregano
2 teaspoons Ground Cumin
1/2 teaspoon chipotle chile pepper (McCormick Gourmet Collection)


Gravy:
2 cups beef broth
3-4 Tablespoons cornstarch dissolved in a little cold water


Rub entire roast with spices and place in crock-pot on low for 8-10 hours. No peeking! After 8 hours remove roast and cover with foil. Add beef broth and dissolved cornstarch to cooking liquid in crock pot stir and turn on high heated with lid for 20-30 minutes. (which is about how long it will take to make the smashers)



Garlic Cilantro Smashers
8-10 garlic cloves, paper removed (you can use roasted garlic if you've got the time)
2 pounds red potatoes, cut into 1 1/2- to 2-inch cubes
1/2 cup sour cream
1/4 cup butter
1/2 cup milk
1 teaspoons salt
1/4 teaspoon chipotle chile pepper (McCormick Gourmet Collection)
1 teaspoon pepper
1/2 cup chopped cilantro
1 1/2 cups frozen corn, heated (I like the baby white corn from costco and I microwave it for 2 minutes)


Cook potatoes and garlic in boiling water to cover in a large saucepan until fork-tender (about 15 to 20 minutes). Drain and return to pan and cover with lid to keep warm. Whisk together sour cream, and next 5 ingredients in a medium saucepan over medium heat until butter melts and mixture is thoroughly heated. Mash potatoes slightly; add warm milk mixture to pan, and continue to mash just until blended (mixture should be coarsely mashed). Stir in chopped cilantro and corn.