OK - Here goes. As previously promised.

REALLY GOOD BRAISED BEEF.
1/2 Onion sliced
4-6 mushrooms, chopped
Garlic To Taste
salt and pepper
2-4 C Enchilada sauce (See below for my recipe)
1 cup tomato based FRESH Salsa (Patty's my dealer...she's on my FB friends)
Oil for sear
Pot Roast (Plenty of fat and connective tissue)
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enchilada sauce:
15-20 dried ancho chiles (or your choice of chile)
2 Medium tomatoes (I used Roma)
1/2 T Cumin
salt to taste
garlic powder to taste
Onion powder to taste

steep dried ancho chiles until reconstituted in water. Reserve the liquor. Remove stems, and puree (Blender is what I use) with tomatoes and spices. Add the liquor until the sauce puts a thin coat on the back of your spoon. Simmer in a pot for 10-20 mins. Reduce if you want more heat and chile flavor.
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Sweat the onios, mushrooms and garlic in oil. Set aside.
Over medium-high heat, sear the meat thoroughly on both sides (Maillard, Mallard, ehh brown meat with savory bits on the bottom of the pan). Add your vegetables back in.
Add your salsa and enchilada sauce to cover the meat.
Reduce heat and allow meat to simmer for 3-4 hours or until the meat falls apart.
Fork-Pull the meat or process it until you get the consistency and size of meat you want. Serve as protein in your favorite stew, make spicy barbecue sandwiches, or serve in tortillas with beans, cheese, lettuce and tomatoes, and sour cream and enjoy a delicious soft taco.