If you are a spicy food lover, this recipe needs to be in your wheelhouse. So easy, so delicious.
1 Chuck Roast (I’m guessing it was around 3-4 lbs)
2 Fresh Jalapenos (sliced round-keep seeds)
1 can Rotel with green chilies (or whatever kind of tomatoes you have; I had a can and no fresh ones)
1 yellow onion (sliced thin)
3-4 cloves garlic (minced)
2 cups broth (I used vegetable bouillon cube w/2 cups water b/c it’s what I had)
3 TBS Chipotle Chili Powder (this stuff is unbelievable!)
2 tsp Cumin
1 tsp oregano
Black Pepper & Salt to taste
Mix all dry seasoning together. Rub some on roast til coated. Throw roast in crock. Throw onions and garlic on roast. Tomatoes on top of that. Jalapenos on next. Dump rest of seasoning on everything. Cover with broth. Turn on low. 8-10 hours. I recommend the longer the better. Use two forks to shred beef and spicy goodness awaits for days.
We served this with tortilla chips since we didn’t have taco shells, a gluten free cornbread mix from Bob’s Red Mill, and the most delicious baked sweet potatoes ever! (Thanks Kelli for that!)
I’m documenting this here, because I often take a million different recipes and pick and chose what I like about each one, then never remember what I did.