Southwestern Slow Cooker Barbecue Beef

• 1 (3 lb) beef chuck roast (about 3 pounds)
• 1 (14 1/2 ounce) canpetite diced tomatoes
• 1 (14 ounce) can chicken broth
• 3 canned chipotle chiles in adobo, minced (optional)
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon oregano
• 3 large garlic cloves, minced
• 1 12 cups your favorite sweet barbecue sauce

1. Place all ingredients in a slow-cooker and cook on low until meat is tender enough to shred, 6 to 8 hours.
2. Remove meat from pot and shred when cool enough to handle.
3. Transfer sauce to large saucepan; reduce to barbecue sauce thickness.
4. Mix sauce with meat on a warm stovetop or in the slow-cooker.

beef chuck roast, tomatoes, chicken broth, chiles, chili powder, ground cumin, oregano, garlic, your favorite sweet barbecue sauce

Taken from www.food.com/recipe/southwestern-slow-cooker-barbecue-beef-448612 (may not work)