Ingredients
Boneless pot roast 93lb), vegetable oil (1tsp), sugar (1/4tsp), stemmed and dried chipotle chilies (3to6), tomatillos husked (5med.), garlic (3large cloves), salt (1/2tsp).

Method of preparation:-
To make the chipotle sauce:- Take chipotle chillies, roast them in a dry pan for about 30 seconds. Cover them with hot water and keep them for about 30 minutes. Roast the cloves under the broiler until they give the color. Now roast the tomatillos under the broiler on a baking sheet one side then the other side until blackened. Take a blender, add cloves, tomatillos, salt and sugar in it and blend them to make fine puree. Add the 3 to 4 teaspoon of water to give the suace a medium consistency. Take a shallow pan, put the roast in it and cover it with salsa. Cover the pan and keep it in the refrigerator for several hours. Scrape the salsa from the roast and pat dry it. Keep the sauce. Sauté the roast in a pan until it gets brown on both sides. Add 1 cup of water to the pan and bake it at 325 degrees F for 2 hours.