Slow Cooker Spicy Jalapeño Beef Roast

Ingredients

• 3-4 pounds beef chuck roast
• 3-4 jalapeños, sliced (seeds removed for less heat)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons lime juice
• Optional: chopped cilantro for garnish

Instructions

1. Start by preparing the beef chuck roast. Trim any excess fat and season generously with salt and pepper.
2. In a large skillet over medium-high heat, sear the roast for about 4-5 minutes on each side until browned.
3. Once seared, transfer the roast to the slow cooker. Add the sliced jalapeños, chopped onion, and minced garlic on top.
4. In a bowl, combine beef broth, chili powder, cumin, oregano, and lime juice. Pour this mixture over the roast and vegetables.
5. Cover the slow cooker and set it to low heat. Cook for 8-10 hours, or until the beef is tender and easily shreds with a fork.
6. Once cooked, remove the roast from the slow cooker and let it rest for a few minutes before shredding. Serve the shredded beef with the cooking juices, garnished with cilantro if desired.