Chipotle Tacos with Shredded Beef Filling

Shredded Beef Filling:

1. Heat oil in a stockpot over medium heat until hot. Place beef Shoulder Clod Arm Roast in stockpot; brown evenly and season with salt and pepper, as desired.
2. Add broth and garlic to the stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 to 2-1/2 hours or until roast is fork-tender.
3. Remove roast; cool slightly. Trim and discard excess fat from cooked pot roast. Shred roast with 2 forks.

Chipotle tacos:

1. Combine shredded roast and 1 jar of chipotle salsa in a saucepan. Cook over medium heat for 8 to 10 minutes or until heated through to maintain a moist consistency. Stir in 3 tablespoons chopped fresh cilantro, if desired. Serve the mixture with warmed flour tortillas.

*Courtesy of Beef It’s What’s For Dinner.