Shredded Mexican Beef

• 1 (3 lb) bottom round beef roast (approx. 3 lbs)
• 2 poblano peppers, roasted over open flame, put into paper bag, outer skins removed, seeded and chopped
• 3 bell peppers, prepare same as poblano (2 red and 1 green)
• 2 cups chicken broth or 2 cups beef broth
• 3 yellow onions, coarsely chopped
• 4 minced garlic cloves
• 12 cup cilantro, coarsely chopped
• 1 (15 ounce) can whole tomatoes
• 1 -2 teaspoon dried oregano
• 1 -2 teaspoon garlic powder
• 1 -2 teaspoon onion powder
• 12 teaspoon cayenne
• 1 -2 teaspoon chili powder
• 1 -2 teaspoon ground coriander
• 1 -2 teaspoon cumin
• 1 teaspoon black pepper
• 1 chipotle pepper
• 1 -3 teaspoon adobo sauce

1. Put can of whole tomatoes and all the dry spices, the chiptole pepper and adobo sauce (this comes from the can that the chiptole peppers are packed in) and blend in a food processor or blender.
2. Play with the spices to your taste.
3. Take the roast, pat dry with paper towel and salt and pepper generously.
4. Preheat oven to 300 degrees.
5. Put 2-3 tbsp of veg oil in a dutch oven and heat on med.
6. Sear/ brown roast on all sides and put on a plate to rest and accumulate juices.
7. Place onions in the dutch oven and saute until soft -- about 5 minutes.
8. Add roasted peppers and garlic.
9. Saute until garlic is fragrant -- about 30 seconds.
10. Add broth -- scrape up brown bits on the bottom of the dutch oven.
11. Add tomato puree, chopped cilantro, the roast (and it's juices) and enough water to come up 3/4 of the way up the side of the roast.
12. Bring all to a simmer.
13. Put in oven and let braise for approx 3.5 - 4 hours.
14. Turn roast every 45 minutes until it is easily shredded with 2 forks.

beef roast, peppers, bell peppers, chicken broth, yellow onions, garlic, cilantro, tomatoes, oregano, garlic, onion powder, cayenne, chili powder, ground coriander, cumin, black pepper, pepper, adobo sauce

Taken from www.food.com/recipe/shredded-mexican-beef-441616 (may not work)