Chili Chuck Roast With Poblanos, Red Peppers And Rice Recipe

• 1 x boneless chuck roast, trimmed (about 3 pounds)
• 1 Tbsp. chili pwdr
• 1 tsp each: salt, freshly grnd pepper
• 1 Tbsp. garlic-flavored extra virgin olive oil or possibly regular extra virgin olive oil
• 2 x 14 1/(4-oz) cans beef broth (divided)
• 2 x poblano peppers, seeded, minced
• 1 lrg red bell pepper, seeded, coarsely minced
• 1 x yellow onion, minced
• 1 x (28-oz) can crushed tomatoes
• 1/2 x to 1 canned chipotle chili in adobo sauce, finely minced (optional)
• 1 1/2 c. long-grain rice, uncooked Heat oven to 325 degrees.

Directions