Instructions: Rub roast on both sides with chili powder, salt and pepper. Heat oil over medium-high heat in Dutch oven. Add roast; cook until browned on one side, 5 minutes. Turn; cook 5 minutes. Remove to platter.

Add 1 can of the broth to Dutch oven; cook over medium-high heat, scraping bottom of pan to dissolve browned bits. Return roast and any accumulated juices to Dutch oven. Cover; cook in oven 2 1/2 hours.

Remove roast from oven. Stir in peppers, onion, tomatoes, chipotle chili, rice and remaining can of broth. Return to oven. Cover; cook until meat is tender and rice is cooked, about 30 minutes.

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