Southwestern Shredded Beef Sandwiches

• 1 boneless beef chuck roast (3 to 4 pounds), trimmed
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 tablespoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 medium onion, chopped
• 1 can (14-1/2 ounces) stewed tomatoes
• 1 can (7 ounces) chopped green chilies
• 1 tablespoon chopped seeded jalapeno pepper
• 1/4 cup minced fresh cilantro, optional
• 8 kaiser rolls, split and toasted
• Deli coleslaw and pickled jalapeno slices, optional
• 2 cups shredded cheddar or Monterey Jack cheese

1. Place roast in a 5- or 6-qt. slow cooker; sprinkle with seasonings. In a small bowl, mix onion, tomatoes, chilies and jalapeno; pour over roast. Cook, covered, on low 8-10 hours or until meat is tender.
2. Remove roast; cool slightly. Shred meat with two forks. Return meat to slow cooker; heat through. If desired, stir in cilantro. Serve on rolls with cheese and, if desired, coleslaw and pickled jalapeno.

chuck roast, ground cumin, chili powder, paprika, salt, pepper, onion, tomatoes, green chilies, pepper, fresh cilantro, kaiser rolls, jalapeno slices, cheese

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