La Banderita Mexican Beef Pot Roast | Justine Schofield Recipe

Ingredients

• La Banderita Street Taco Tortillas , to serve
• Coriander, to serve
• Sour cream, to serve
• 2 white onions, finely chopped
• 1.5kg round beef roast, tied (or chuck beef roast)
• 1 brown onion, sliced
• 4 whole cloves garlic, bruised
• 1 large red capsicum, sliced
• 1 tsp cumin seed, crushed
• 1 tsp. coriander seeds, crushed
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• 2 tbs chipotle chilli in adobo sauce
• 1 tsp tomato paste
• 1/4 cup apple cider vinegar
• 2 tsp maple syrup
• 1.2L beef stock (or enough to almost cover roast)