Spicy Shredded Mexi Beef Roast (crock Pot)

Total Time: 8 hrs 10 mins Preparation Time: 10 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 1 (2 1/2 lb) boneless beef chuck roast (can use a 3-pound roast)
• 1 (14 ounce) can chopped diced tomatoes, with juice
• 1 cup spicy salsa
• 1 (4 ounce) can diced jalapeno chiles, drained
• 1 large onion, chopped
• 2 tablespoons minced fresh garlic
• 3 tablespoons chili powder
• 1 tablespoon honey
• 2 teaspoons salt
• 1 1/2 teaspoons cumin
• 2 cups beef broth
• black pepper

Recipe

• 1 place beef roast in a 5-quart crock pot.
• 2 add in diced tomatoes with juice, spicy salsa (or chipotle sauce if using) jalapeno chilies, onion, garlic, chili powder, honey, salt and cumin.
• 3 pour in the beef broth; mix with a wooden spoon to combine and season with black pepper.
• 4 cover and cook on low until beef is tender when pierced with a fork (about 8-10 hours, cooking time will vary slightly depending on the size of your roast).
• 5 if desired remove the lid and turn to high for the last 30 minutes to allow the sauce to reduce and thicken.
• 6 season sauce with more salt if desired.
• 7 transfer the roast to a cutting board or large platter.
• 8 shred the meat using two heavy forks.
• 9 return the shredded meat to the slow cooker; cover and allow to warm.
• 10 serve in crusty buns.