Ingredients
5 pounds boneless beef chuck roast, cut into 4 pieces1/2 cup beef broth2 tablespoons canola oil1 medium onion, finely chopped2 jalapeno peppers, seeded and finely chopped2 garlic cloves, minced2 tablespoons chili powder1 tablespoon ground cumin1/8 teaspoon salt1 can (28 ounces) crushed tomatoes in puree1 jar (16 ounces) salsa verdeOptional: Tortillas, shredded cheddar cheese, sour cream, guacamole, salsa, cooked rice and fresh cilantro leaves
Preparation
In a 6-qt. slow cooker, combine beef and broth. Cook, covered, on low until meat is tender, 6-8 hours. Remove meat; discard juices. When cool enough to handle, shred with 2 forks. Return to slow cooker.
In a large skillet, heat oil over medium heat. Add onion and jalapenos; cook and stir until softened, 3-4 minutes. Add garlic and seasonings; cook 1 minute longer. Stir in crushed tomatoes and salsa; bring to a boil. Pour mixture over shredded beef; stir to combine. Cook, covered, on high until heated through, about 1 hour.
If desired, serve filling (using tongs) on tortillas for burritos or tacos and add toppings. To make a burrito bowl, place beef on top of hot cooked rice and add topping as desired.
