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Pot Roast Tacos
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One 4-pound | center-cut boneless chuck roast |
1/2 C. | extra-virgin olive oil |
1 large | shallot, trimmed, peeled and thinly sliced |
7 whole cloves garlic, peeled | |
1 T. | ancho chile powder |
1 T. | cayenne pepper |
1 T. | ground cumin |
1 28 oz. can | crushed tomatoes |
9 | bay leaves |
1 small bunch | fresh cilantro |
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