Mexican Pot Roast with Borracho Beans

INGREDIENTS

1 cup

dried pinto beans, picked over, rinsed and drained

1 1/2 cups

low-sodium beef broth

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

dried bay leaves

3 1/2

– 4 pound boneless beef chuck roast, trimmed

Salt and freshly ground black pepper,

8 cloves

garlic

3/4 cup

packed fresh cilantro leaves

to 2 chipotle peppers in adobo sauce

to 2 tbsp. adobo sauce

3 tbsp

freshly squeezed lime juice

1 1/2 tbsp

tomato paste

1 1/2 tsp

ground cumin

1 tbsp

House Seasoning (see note below)

1 tbsp

chili powder

2 tsp

dried Mexican oregano

Cornbread, for serving