Crockin' Good Shredded Jalapeno Beef Roast
|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|
|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|
Pinched by irislynn, and 99 more.
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DirectionsPlace roast in bottom of slow cooker. Add garlic, onion and spices to top of roast.Pour peppers and tomatoes on top of spices and then pour broth over tomatoes.Set on low and slow cook for 8 hours.Allow roast to cool to lukewarm about 20 minutes. Transfer to a cutting board and shredd using 2 forks.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.A nice breakfast dish. Creamy Cheesy grits, shredded roast, fried egg, crumbled bacon and leftover sauce from this wonderful recipe:
Mr Pete's Southern Shrimp and Cheesy Grits
Recipe for grits also in same linkServe 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).