Mexican Pot Roast with Borracho Beans

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1 cup dried pinto beans, picked over, rinsed and drained

1½ cups low-sodium beef broth

1 bottle (12 oz.) bottle dark beer (I used Negra Modelo)

2 dried bay leaves

3½ to 4 pound boneless beef chuck roast, trimmed

Salt and freshly ground black pepper, to taste

8 cloves garlic

¾ cup packed fresh cilantro leaves

1 to 2 chipotle peppers in adobo sauce

1 to 2 tbsp. adobo sauce

3 tbsp. freshly squeezed lime juice

1½ tbsp. tomato paste

1½ tsp. ground cumin

1 tbsp. House Seasoning (see note below)

1 tbsp. chili powder

2 tsp. dried Mexican oregano

Cornbread, for serving

note: NOTE: To make House Seasoning for this recipe: combine 1 tsp. salt, 1 tsp. garlic powder, ½ tsp. onion powder, and ¼ tsp. black pepper. You will use the whole amount in place of the 1 tbsp. called for in this recipe.

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