Mexican Pot Roast: Deeply, Darkly, Delicious

Heat oven to 300 degrees.

Season the roast* with salt and pepper.

Heat oil in a small dutch oven ( compare prices ) over medium-high heat and brown roast on all sides. Set aside.

Reduce heat to medium and sauté onions and peppers until translucent. Add garlic and cook 1 minute longer.

Increase heat to medium-high, add beef broth and deglaze pan by scraping up browned bits.

Stir in tomato sauce and then stir in remaining ingredients. Bring to a vigorous simmer.

Cover pot and place in center of oven. Cook 1 hour, taste sauce and adjust seasonings. Turn over roast, and cook 1 hour longer. Turn and cook 1/2 hour more.

Remove roast and shred using a pair of forks, discarding any fat. Combine with sauce.

Serve topped with sour cream and salsa with corn or flour tortillas as scoops.

*Note 1: For this recipe you want a thick piece of meat so that it cooks slowly, I bought a 2-inch thick 2 3/4 pound chuck roast, then I cut it in half and froze half for later use.

**Note 2: You can certainly use a commercial chile powder, but I prefer to make my own using this recipe .