Ingredients
1 boneless beef chuck roast (4 pounds) 1 teaspoon salt1 teaspoon pepper1 tablespoon olive oil1 bottle (12 ounces) beer or 1 cup beef broth1 can (28 ounces) pickled jalapeno peppers, undrained1 large onion, chopped1 teaspoon garlic powder1 teaspoon chili powderOptional: Corn tortillas (6 inches), crumbled Cotija cheese, lime wedges, fresh cilantro leaves, sliced radishes and sour cream
Preparation
Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 5- or 6-qt. slow cooker. Add beer to skillet, stirring to loosen browned bits from pan; pour over meat. In a large bowl, combine jalapenos, onion, garlic powder and chili powder; pour over meat. Cook, covered, on low until tender, 6-8 hours.
Remove roast; shred with 2 forks. Strain cooking juices. Reserve vegetables and 2 cups juices; discard remaining juices. Skim fat from reserved juices. Return beef and reserved vegetables and cooking juices to slow cooker; heat through. If desired, serve with optional ingredients.
