1 beef Ranch Roast (2 pounds)
2 teaspoons olive oil
Salt and pepper
1 bottle (12 ounces) beer
2 medium chipotle peppers in adobo sauce, minced
2 tablespoons plus 1 teaspoon adobo sauce from chipotle peppers, divided
12 small corn or flour tortillas (6-inch diameter), warmed
2 cups coleslaw
Chopped red onion, chopped fresh cilantro, crumbled queso or sour cream, fresh lime juice or lime wedges (optional)
Heat oil in stockpot over medium heat until hot. Place beef roast in stockpot; brown evenly. Pour off drippings; season with salt and pepper, as desired.
Add beer, peppers and 2 tablespoons adobo sauce to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 to 2-1/2 hours or until pot roast is fork-tender.
Meanwhile, combine coleslaw and remaining 1 teaspoon adobo sauce. Refrigerate until ready to use.
Remove roast; cool slightly. Skim fat from cooking liquid; bring to boil. Reduce to medium and cook 10 to 12 minutes or until reduced to 1-1/2 cups. Meanwhile, trim and discard excess fat from cooked roast. Shred roast with 2 forks. Return beef to reserved liquid; cook over medium heat until heated through.
Serve beef in tortillas; top with coleslaw mixture and toppings, as desired.
Nutrition information per serving: 413 calories; 16 g fat (3 g saturated fat; 4 g monounsaturated fat); 57 mg cholesterol; 500 mg sodium; 37 g carbohydrate; 4.3 g fiber; 27 g protein; 8.2 mg niacin; 0.4 mg vitamin B6; 2.6 mcg vitamin B12; 3.7 mg iron; 25.5 mcg selenium; 5.9 mg zinc; 86.9 mg choline.