Spicy Taco Meat

• 1 boneless beef chuck roast (4 pounds)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon olive oil
• 1 bottle (12 ounces) beer or 1 cup beef broth
• 1 can (28 ounces) pickled jalapeno peppers, undrained
• 1 large onion, chopped
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• Corn tortillas (6 inches), crumbled cotija cheese, lime wedges, fresh cilantro leaves, sliced radishes and sour cream, optional

1. Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 5- or 6-qt. slow cooker. Add beer to skillet, stirring to loosen browned bits from pan; pour over meat. In a large bowl, combine jalapenos, onion, garlic powder and chili powder; pour over meat. Cook, covered, on low until tender, 6-8 hours.
2. Remove roast; shred with 2 forks. Strain cooking juices. Reserve vegetables and 2 cups juices; discard remaining juices. Skim fat from reserved juices. Return beef and reserved vegetables and cooking juices to slow cooker; heat through. If desired, serve with optional ingredients.

chuck roast, salt, pepper, olive oil, beef broth, jalapeno peppers, onion, garlic, chili powder, tortillas

Taken from www.tasteofhome.com/recipes/spicy-taco-meat/ (may not work)