Southwestern Pot Roast | America's Test Kitchen

Ingredients

• 1 boneless beef chuck roast (5 1/2 - 6 pounds), tied
• 4 teaspoons vegetable oil
• 2 medium onion, chopped
• 1 medium red bell pepper, chopped
• 4 medium jalapeño chiles, seeded and minced
• 8 medium cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 2 3/4 cups low-sodium chicken broth
• 3 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 - 2 teaspoons cayenne pepper
• 1 teaspoon dried oregano
• 6 corn tortillas (6-inch)
• 2 tablespoons chopped fresh cilantro leaves