Shredded Beef Stuffed Chile Rellenos

• 4 to 5 pounds chuck roast
• 1 medium sized white or brown onion cut into quarters
• 1 cup beef broth
• 2 tablespoons chile powder
• 1 tablespoon salt
• 1 teaspoon cumin
• 2 teaspoons oregano
• 2 teaspoons garlic powder
• 2 teaspoons freshly cracked pepper
• 6 poblano peppers
• 2 2 cloves of garlic
• 1 15 ounce can of tomato sauce
• Monterey Jack

1. Combine chile powder, salt, pepper, cumin, oregano, & garlic powder in a small bowl.
2. Rub spice mixture all over the chuck roast. Place onion in the bottom of a crock pot, place chuck roast on top of onion and pour beef broth in. Cook on high for 6-7 hours. Shred with two forks and set aside.
3. Place poblanos & garlic cloves on a cookie sheet and roast under broiler until garlic is browned (you will have to remove these before the peppers are done) and peppers are blistered.
4. Let peppers cool in a pot with a lid on it and peel skin off. Cut a slit on one side, scoop seeds out and run under cool water to remove any extra seeds not removed.
5. Combine the can of tomato sauce, garlic, onion and 1/4 cup beef juice(both scooped out of crock pot) in a blender until smooth.
6. Stuff chiles with 1/4 cup shredded beef, jack cheese, top with tomato sauce, more cheese and bake in the oven at 425*F degrees for 15 to 20 minutes.

chuck roast, white, beef broth, chile powder, salt, cumin, oregano, garlic, freshly cracked pepper, peppers, garlic, tomato sauce

Taken from food52.com/recipes/59894-shredded-beef-stuffed-chile-rellenos (may not work)