Mexican Pot Roast

Ingredients

4 lbs chuck roast, (bone in)
1 tablespoon salt
1 teaspoon black pepper, freshly ground
2 garlic cloves, cut in slivers
2 tablespoons vegetable oil
2 onions, coarsely chopped,
1 cup beef broth
1 cup tomato sauce
1 teaspoon Mexican oregano, dried
12 teaspoon cumin, ground
2 ancho chiles, dried, seeded
2 pasilla chiles, seeded (optional)
12 flour tortillas, warmed

Directions

Season the roast with salt and pepper.
Pierce the meat with a knife in several places; insert garlic slivers.
Heat the oil in a large braising pan over high heat.
Brown roast 3 minutes on each side; add onions.
Cook until onions are tender, about 5 minutes.
Add the broth, tomato sauce, oregano, and cumin.
Reduce heat to low.
Add the chiles; let simmer 10 minutes or until soft.
Remove chiles and 1 cup of braising liquid; transfer to a blender.
Puree chiles and return to pot.
Cover and simmer 3 to 4 hours, until meat falls completely from bone and shreds easily with a fork.
Transfer meat to a cutting board.
Remove gristle and bones.
Shred meat; place meat on a serving plate.
Pour braising liquid into a gravy boat or small bowl.
Serve with warm tortillas.