Mexican Pot Roast
2 pound beef roast (can be a tougher cut as it cooks for a while)
Freshly ground black pepper
Extra-virgin olive oil
2 cloves garlic, smashed
1 large onion, sliced
1 (28-ounce) can crushed tomatoes,
1 tablespoon chile powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
3 bay leaves
Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. For tacos, shred meat with 2 forks. Add a bit of the liquid to make the meat not dry and serve.
I serve with tortillas, salsa, guacamole, shredded cheese, etc.
We make soft tacos out of this. But you could serve it over rice too.