The other night I was feeling like having beef. And not the ground kind. I wanted a slab of meat that would make a t-rex weep with joy. Unfortunately, all my beef was frozen solid. So I did what any self-respecting carnivore would do; grabbed a 3 pound chuck roast in it's solid state, doused it with some stuff in a baking pan, tin-foiled it to death and threw it in the oven. Several hours later I had spicy beefy......spicy beef you would run over your grandmother to get to, trust me. Not that I advocate running over grandmas, that's Santa's job.
Spicy Beef
3 pound chuck roast
7 ounce can chipotles in adobo sauce
8 ounce can tomato sauce
1 1/2 large onions, sliced
1/4 cup Worcestershire sauce
12 ounce bottle dark beer
kosher salt
freshly ground black pepper
Preheat oven to 375 degrees. Place frozen roast in a 9 x 13 deep baking pan. Salt and pepper to taste on both sides. Place sliced onions all around the roast. Drizzle the meat and onions with the tomato sauce, Worcestershire sauce and beer. Toss a little more salt over the top of the roast since you washed it away with the beer. Now add the chipotles. If you're very brave and love very hot-spicy, add the entire can in addition to the adobo. If you're not so brave or just prefer to keep your taste buds intact, add as many of the peppers as you wish along with a bit of the adobo. Cover the whole pan tightly with tin foil and shove it into the oven. After an hour, turn heat down to between 325 and 350. Cook for two more hours. Allow beef to cool a bit, shred it up and set aside. Skim the excess fat off the pan sauce, pass the sauce through a strainer and pour over shredded beef. Serve over pasta or rice, in a sandwich or tortilla, or maybe just stand there and eat pieces out of the serving bowl. Oh, and it's also divine with a dollop of sour cream to cool some of the heat.
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