CROCKIN' GOOD SHREDDED JALAPENO BEEF ROAST

Crockin' Good Shredded Jalapeno Beef Roast image

Provided by Diane Atherton

Categories Roasts

Time 8h5m

Number Of Ingredients 10

1 3-lb chuck roast (mine was 3.11 lbs)
3 tsp minced garlic (i used the jarred garlic)
1 medium onion, sliced thin
3 Tbsp chili powder
2 tsp cumin
1 tsp dried oregano, mexican variety preferrably
salt and pepper to taste
1 (4-oz) can diced jalapeno peppers, with juice
1 (14.4-oz) can diced tomatoes
2 c beef broth

Steps:

1. Place roast in bottom of slow cooker. Add garlic, onion and spices to top of roast.
2. Pour peppers and tomatoes on top of spices and then pour broth over tomatoes.
3. Set on low and slow cook for 8 hours.
4. Allow roast to cool to lukewarm about 20 minutes. Transfer to a cutting board and shredd using 2 forks.
5. Fold up in a soft tortilla, use in tacos, burrito's, enchiladas, beef sammies, salads, or, make a gravy and serve over rice, pasta or potatoes.
6. A nice breakfast dish. Creamy Cheesy grits, shredded roast, fried egg, crumbled bacon and leftover sauce from this wonderful recipe: https://www.justapinch.com/recipes/main-course/other-main-course/mr-petes-southern-shrimp-and-cheesy-grits.html Recipe for grits also in same link
7. Serve over rice topped with a mushroom gravy. I added sauteed onions and peppers to the shredded meat and heated in skillet over medium heat until good and warm. I made gravy using McCormicks "Au Jus Gravy" mix, adding 3 talblespoon all-purpose flour to mix and 3 cups of water (directions on back of mix).