Chipotle Pot Roast

This is adapted from Rick Bayless' Mexican Kitchen and is divine.
The best pot roast ever--earthy and delicious.

For about 1 cup Essential Roasted Tomatillo-Chipotle Salsa (see below):
3 (1/4 ounce to 1/2 ounce) stemmed, dried -- (3 to 6) chipotle chilies (or canned chipotle chilies en adobo)
3 large garlic cloves, unpeeled
8 oz. (about 5 medium) tomatillos, husked and rinsed
1/2 tsp. Kosher Salt
1/2 tsp. Sugar

Roast:
3 pound boneless beef chuck roast (or a bigger one with a bone)
1 tablespoon vegetable or olive oil
4 medium carrots, peeled and cut into 1/2 inch rounds
2 onions, sliced
4 medium boiling potatoes (like the red-skin ones), cut into 1/2 inch cubes
1 can diced tomatoes (14 oz. or so)
1/4 cup finely chopped cilantro


Method:
1. The salsa: Dried chilies work best: toast them on an ungreased griddle or heavy skillet over medium heat, turning regularly and pressing flat with a spatula, about 30 seconds. In a small bowl, cover the chilies with hot water and let rehydrate 30 minutes, stirring frequently to ensure even soaking. Drain and discard the water. While chilies are soaking, roast the unpeeled garlic on the griddle or skillet over medium heat, turning occasionally until soft (they will blacken in spots), about 15 minutes; cool and peel. Roast the tomatillos on a baking sheet 4 inches below a very hot broiler until blackened on one side, about 5 minutes, then flip and roast the other side. Scrape the tomatillos (and their juices), rehydrated chilies and garlic into food processor or blender, and process to a rather fine-textured puree. Transfer to a bowl and stir in enough water (3 to 4 tablespoons) to give the sauce a medium consistency. Taste and season with salt and sugar. This salsa can be made ahead and kept in the refrigerator, or it can be made in bulk and frozen of canned. Since this is the most time consuming part of the dish, having this on hand makes for a great quick meal down the road.

2. The roast: In a shallow dish, smear the meat with the salsa, cover and refrigerate for several hours (the longer the better - up to 24 hours - to infuse the meat with the smokiness). When you're ready to cook the meat, turn on the oven to 325 degrees. Scrape as much salsa as possible off the meat and reserve. Dry the meat on paper towels and sprinkle with salt. Heat the oil in a heavy, medium-size (4 quart) pot, (preferably a Dutch oven) over medium-high; when hot, add the roast and brown on one side about 5 minutes, then flip and brown the other side. Remove the roast to a plate; pour 1 cup of water into the pot and boil over medium, scraping up the browned bits. Stir in the reserved salsa, then return the roast to the pan with vegetables. Cover tightly and bake for 2 1/2 hours, until the meat is just tender (this can also be slow cooked in a crock pot at this point--on low, all day).

3. Serving: Transfer the roast to a large, warm serving platter. Scoop out the vegetables with a slotted spoon and distribute them around the meat. Skim off the fat from pan juices, and if necessary, boil them to reduce until lightly thickened; there should be about a cup. Taste and season with salt if necessary, then splash the sauce over the meat and vegetables. Sprinkle with cilantro and coarse salt.

Variations and Improvisations:
An equal-size pork shoulder roast can be used instead of a chuck roast.