3 lbs. boneless beef chuck roast
1/4 tsp. black pepper
1 (7 1/2 oz.) can El Pato Jalapeno Salsa (it is available in the Latin section of most grocery stores. It doesn't add heat, it just adds flavor)
In your dutch oven, stir together everything except the meat. Over a full spread of coals, bring the mixture to a boil. While the sauce is coming to a boil, cut the beef into pieces, trimming off the fat. Add to the boiling sauce. Bake at 350° for 2-3 hours or until fork tender, stirring every 30 minutes. Use 1 1/2 rings on top and 1 ring on the bottom. Replenish the coals as needed, and if necessary, add more water. Keep in mind that when the beef is finished cooking you want the sauce to be thick. Remove the pot from the heat and shred the beef with 2 forks. Allow it to sit in the sauce for about 5 minutes before serving. Serve in tacos, burritos, chimichangas, or any Mexican dish. Serves 8-10.
The Finished Product
I don't mean to toot my own horn, but this was fabulous! You can make it as mild or spicy as you want. Just add a little bit of the chipotles and taste the sauce BEFORE you put the meat in to see if it needs more heat. I didn't make mine too spicy because my kids still had to be able to eat it. I think this would freeze well, if you have any leftovers. Seriously, I'm surprised there was any for us to have for dinner because I kept sneaking forkfuls right out of the bowl. It was super yummy!! We put ours in homemade taco salad bowls. If you want the recipe for those, you can get it here. Grade A.