Shredded Beef Burrito Filling

• 5 pounds boneless beef chuck roast, cut into 4 pieces
• 1/2 cup beef broth
• 2 tablespoons canola oil
• 1 medium onion, finely chopped
• 2 jalapeno peppers, seeded and finely chopped
• 2 garlic cloves, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1/8 teaspoon salt
• 1 can (28 ounces) crushed tomatoes in puree
• 1 jar (16 ounces) salsa verde
• Optional: Tortillas, shredded cheddar cheese, sour cream, guacamole, salsa and fresh cilantro leaves

1. In a 6-qt. slow cooker, combine beef and broth. Cook, covered, on low until meat is tender, 6-8 hours. Remove meat; discard juices. When cool enough to handle, shred with two forks. Return to slow cooker.
2. In a large skillet, heat oil over medium heat. Add onion and jalapenos; cook and stir until softened, 3-4 minutes. Add garlic and seasonings; cook 1 minute longer. Stir in crushed tomatoes and salsa; bring to a boil. Pour mixture over shredded beef; stir to combine. Cook, covered, on high until heated through, about 1 hour.
3. Using tongs, serve on tortillas for burritos or tacos; add toppings as desired.
4. Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

boneless beef chuck roast, beef broth, canola oil, onion, peppers, garlic, chili powder, ground cumin, salt, tomatoes, salsa verde, cheddar cheese

Taken from www.tasteofhome.com/recipes/shredded-beef-burrito-filling/ (may not work)