Chipotle Beef

2 1/2 to 3 lbs. chuck roast
Kosher salt to taste
Freshly ground black pepper to taste
Olive oil spray
15 oz. low-sodium beef broth
7 oz. chipotle peppers in adobe sauce
2 bags prewashed salad lettuce of your choice

Dust the meat with salt and pepper.  Coat a medium skillet with olive oil.  Heat the pan over medium-high heat, then brown the meat on both sides.  Add the broth and the entire contents of the can of peppers, sauce included.  Cook over low heat for 1 to 2 hours,  then slice and serve over lettuce for a delicious spicy salad that doesn't need dressing. Serves 4.

Per Serving:
Cal:  457.2, Chol: 170.1 mg,  Fat: 20.3g, Sat fat: 7.8g, Protein: 62g, Carbs: 2.5g, Sodium: 961.9mg, Fiber: 0.7g, Sugars: 0.6g