Pot Roast Burritos https://www.penzeys.com/shop/recipes/pot-roast-burritos/ Laurel Ferris writes, "My son absolutely insisted that I send you his favorite recipe: Pot Roast Burritos. It does take a lot of spices, but it takes almost no time to throw together. The rest is a long, slow cook in the oven. The best part is how the house smells while it is cooking—delicious!" 1 tsp. GROUND CUMIN 2 tsp. OREGANO (MEXICAN if you have it, otherwise regular TURKISH is fine) 1 1/2 tsp. GROUND ANCHO CHILI POWDER 1/2 tsp. GROUND CHIPOTLE PEPPER 1/8 tsp. GROUND ALLSPICE 1-2 tsp. salt 1 tsp. PENZEYS PEPPER 1 4-lb. boneless beef chuck roast 2 TB. olive oil 2 Cups thinly sliced onion 2 TB. coarsely chopped fresh garlic (2 tsp. PENZEYS MINCED GARLIC) 2 TB. GROUND ANCHO CHILI POWDER 1 Cup tequila (1/2 Cup apple cider vinegar plus 1/2 Cup water is an okay substitute or 1 Cup agave nectar/juice) 2 TB. tomato paste 1 1/2 tsp. OREGANO (Mexican if your have it) 2 TB. chopped jalapeno pepper 1/2 Cup crushed pineapple (with juice) 1-2 lime, juice of, divided 1 Cup chicken stock (or 1 Cup water mixed with 1/2 tsp. CHICKEN SOUP BASE) 1 large bunch fresh cilantro, finely chopped leaves and stems 1/4-1 tsp. salt, to taste 1/4-1 tsp. PEPPER, to taste