Mexican-Style Pot Roast With Raisins And Almonds

• 1 4- to 5-pound rump roast, tied
• Salt and freshly ground pepper to taste
• 3 tablespoons peanut oil
• 4 cloves garlic, sliced
• 2 cups Mexican beer
• 2 cups beef broth
• 2 ancho chilies, stems and seeds removed, chopped
• 2 cinnamon sticks
• 1 tablespoon dried oregano, preferably Mexican
• 2 bay leaves
• 1 cup golden raisins
• 1/2 cup sliced almonds
• 1 tablespoon (or more to taste) chipotle chilies in adobo sauce, pureed
• Chopped cilantro for garnish
• Sliced, toasted almonds for garnish

1. Preheat the oven to 300 degrees and season the meat with salt and pepper.
2. In a large, heavy pot or Dutch oven with a tight lid, heat the oil over high heat and brown the meat on all sides.
3. Add the garlic, beer, broth, chilies, cinnamon sticks, oregano and bay leaves to the pot and bring to a boil.
4. Cover the pot and transfer to the oven.
5. Cook for 1 hour.
6. Add the raisins and almonds and cook for another hour, or until the meat is very tender.
7. Transfer the meat to a serving platter.
8. Remove and discard the cinnamon sticks and bay leaves.
9. Transfer the sauce to a blender and puree until smooth.
10. (You may need to do this in two batches.)
11. Return the sauce to the pot, season with chipotle and salt to taste and reheat if necessary.
12. Pour sauce over meat and garnish with cilantro and toasted almonds.
13. Serve immediately.

rump roast, salt, peanut oil, garlic, beer, beef broth, ancho chilies, cinnamon sticks, oregano, bay leaves, golden raisins, almonds, chilies, cilantro

Taken from cooking.nytimes.com/recipes/8602 (may not work)