Mexican Pot Roast

• 4-5 pounds beef shoulder or chuck roast
• Kosher salt
• Freshly ground black pepper
• Extra-virgin olive oil
• Garlic

Season roast, insert garlic into slits in meat, & brown roast for 1-2 minutes per side.

Combine the following and pour over roast in a 6 qt. crock pot.

• 2 cloves garlic, smashed
• 1 large onion, sliced
• 3  4 oz can diced green chiles
• 1 (28-ounce) can crushed tomatoes, (recommended: San Marzano) pureed
• 1 tablespoon ancho chile powder
• 2-3 tsp cayenne pepper
• 1 tablespoon ground cumin
• 1-2 tsp chile powder
• 4 bay leaves
• 2-3 cups beef stock
• Hot sauce, salt & pepper

Cook on low for 12-14 hours – longer is better.

This stuff is awesome on its own, over a salad, in an omelet or on a sandwich.