Smokey Shredded Beef Tacos

Another Martha Stewart recipe that makes a regular appearance in our dinner rotation.

I don't follow the recipe exactly, but it always turns out pretty darn good.

Start with a big oven safe dutch-oveny sort of pot/pan.  Make sure that you actually have the lid because you'll need it.

In the pan combine the following ingredients with a whisk.
1/2 c. ketchup (gross, I know but it works)
1 c. water
2-3 tbsp. chilies in adobo sauce (this is where the smokey and the spicy come from)
3 tbsp. minced garlic
couple shakes of onion powder
coarse salt
pepper

Next, add the meat.  You'll want a medium sized pot roast for this.  Cut it into four equal sections and set it down into the mixture in your pan.

Bake at 350 degrees for about two and a half to three hours.  Once cooked, shred the meat and put it back in the pan so it can soak up all the juices.

Enjoy with whatever you like to eat tacos with: rice, salsa, chips, sour cream, cheese, etc.