Lazy Girl Pot Roast with Easy Molé Sauce

Yummy tender pot roast with a terrific but easy molé sauce.
Molé sauces are known for their complex flavors, each one adding some nuance to the sauce.  Chocolate, fruit, spices, nuts- every cook has her version.  This one was an easy one that I came up with one day when I had a pot roast I wanted to make on a chilly day.
 
This is perfect for tacos, burritos, over rice, over polenta, as filling in tamales.... how do you want to eat it?

Servings: 10 to 12

Ingredients:

1 Tbsp Mexican Style Chili Powder

2 tsp Dried Oregano

1/2 tsp Ground Black Pepper

1 tsp Salt

1/2 tsp Ground Cloves

1/2 tsp Ground Cinnamon

1 tsp Ground Cumin

2 Tbsp Unsweetened Cocoa Powder
1 chipotle pepper (canned in adobo sauce), minced

2 1/2 – 3 lb Beef Pot Roast, visible fat trimmed

1 Medium Onion, chopped

1 - 28oz can diced Tomatoes With  Juice

3 Tbsp Apple Cider Vinegar

8– 10 cloves  Garlic, peeled

6 dates, or 1/4 cup raisins (optional)
3 Tbsp peanut butter


Cook on low for 6-8 hours. The meat should be very tender and will shred easily.
Carefully remove the meat from the crockpot and put on a platter.  Add the liquids to a blender and let it settle a bit.  Skim off as much of the fat showing on top as possible.  Blend the remaining liquid into a great sauce.  You will have more sauce than you might need, but this would be great on top of enchiladas, or other grilled meat.

Serve the meat with extra sauce on the side, or shred the meat and mix the sauce with it.

With the meat, I removed whatever fatty bits I could see and then "chunked" or shredded the rest of the meat.  You could also slice it, or serve it whole, serving at the table.