Chipotle Shredded Beef

Heat large skillet to medium-high heat. Spray with nonstick cooking spray. Dust roast with salt and pepper and brown each side in the skillet for a few minutes or to a nice golden brown. Add the beef broth and chipotle peppers in adobe sauce. The peppers have a lot of bite so if you can’t handle the heat, you might want to go with half a can. Cover and simmer on low for 1-2 hours. Mine took about 2 hours because I wanted it falling-apart tender. Remove from sauce and shred. It can be served in tacos, over a salad, or next to a heap of mashed potatoes. A little of the spicy sauce can even be used to make a gravy, if you’re brave. Enjoy!