Ingredients

• 5 lbs. SunFed Ranch 100% Grass Fed boneless beef chuck roast, cut into 4 pieces
• ½ cup Kettle & Fire beef broth
• 2 tablespoons canola or grapeseed 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
• 1 jar (16 ounces) salsa
• Optional: Tortillas, shredded Mexican blend or cheddar cheese, sour cream, guacamole, pico de gallo, fresh lime juice, cooked rice, and fresh cilantro leaves

Instructions

1. Combine beef and broth in a slow cooker, cook on low for 6-8 hours
2. Remove meat and discard juices, placing meat into a large bowl
3. When meat is warm but not hot, shred beef with 2 forks
4. Return meat to the slow cooker
5. In a large skillet over medium heat, add oil and then onion and jalapenos
6. Stir until onion and jalapenos are softened, about 5 minutes
7. Add garlic and seasonings, cook for an additional minute
8. Stir in in crushed tomatoes and salsa, bring to a boil
9. Pour mixture over shredded beef, stir to combine, and cook on high for 1 hour
10. Serve with any of the suggested optional ingredients & enjoy!