Mexican Beef Pot Roast
Pre heat the oven to 160C.
Heat oil in a heavy based casserole pot over a medium to high heat. Season the meat with salt and brown the all over, then remove and set aside.
Add the onions, capsicum and garlic and sauté until soft and golden. Add the spices, oregano and chipotle in adobo sauce and cook for minute, then add the tomato paste, vinegar, maple syrup and stock. Return the meat and cover with a piece of baking paper followed by the lid. Cook for 2 hrs or until tender.
Remove meat from pot and reduce the cooking liquid by a half or until thicker and rich. Cut off string from around the meat and slice or shred. Fold meat through sauce.
Serve with pot roast with warmed tortillas, sour cream, onions and coriander.