Spicy Shredded Beef

• 2 1/2 pounds boned beef chuck
• 1 can (14 1/2 oz.) chopped tomatoes
• 1 can (7 oz.) chipotle sauce (see notes), or 7 ounces spicy salsa
• 1 can (4 oz.) diced jalapeno chiles, drained
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons ground dried New Mexico chile or regular chili powder
• 1 tablespoon honey
• 2 1/2 teaspoons kosher salt
• 1 teaspoon ground cumin
• 2 cups beef broth

1. Rinse beef and trim off excess fat. Put in a slow-cooker (at least 5 qt.). Add tomatoes (with juice), chipotle sauce or salsa, jalapenos, onion, garlic, ground chile, honey, salt, and cumin; pour broth over the top.
2. Cover and cook on low until beef is very tender when pierced, 8 to 10 hours. If desired, remove lid for last 30 minutes to allow sauce to reduce and thicken.
3. With a heavy fork, transfer meat to a rimmed board or plate. Shred with two forks. Ladle out half the sauce and reserve (see notes). Return shredded beef to the remaining sauce in slow-cooker, cover, and let warm. Serve in sandwiches.

boned beef chuck, tomatoes, chipotle sauce, chiles, onion, garlic, ground dried new mexico, honey, kosher salt, ground cumin, beef broth

Taken from www.myrecipes.com/recipe/spicy-shredded-beef (may not work)