I’m not a fan of stringy meat– my parents loved pot roast (and it was cheap) so we ate it a lot. However, this recipe from Cooking Light magazine is incredible– and incredibly easy. I followed the recipe except that I added the entire can of chipotle chiles in adobo sauce. While I can stand more heat than many people from living in the Southwest for so long, it’s really not that hot. But if you can’t do too much heat, follow the recommendations for a lesser amount.
As this is the second recipe I’ve included with chipotle chiles in adobo sauce, that should be a hint that they are well worth keeping in stock in the cabinet. They taste like barbecue sauce with heat.
Find the recipe here.