Chipotle Pot Roast
one large beef roast -- whatever is on sale, about 4-5 lbs, not too fatty
half a can of chipotles in adobo sauce, chop the chipotle peppers
onions (3 or so), coarsely chopped
garlic
salt
pepper
cumin (about a teaspoon)
oregano (about a teaspoon)
potatoes (one per person, plus a few for the pot)
about a half can of beef boullion or a half a can of beer, or some wine
Put roast on rack-- you can sear it first, but if you are in a rush, it won't matter too much. Smear the roast with the chipotle and adobo, sprinkle salt (liberally, there is nothing worse than undersalted pot roast), pepper, oregano and cumin all over. Scatter onions and halved potatoes all around (quarter them if they are very large). Add liquid of choice. Cook all day.
When ready to eat, pour gravy into a large cup, drain off fat, and pour hot gravy over sliced meat (you can thicken with a little flour cooked in butter if you are fussy, or not, if you are really pressed for time).
Carolyn