1 3- to 3-1/2- pound boneless beef chuck pot roast
1 tablespoon ground cumin
1 tablespoon chili powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup coarsely chopped onion
1 14-1/2-ounce can stewed tomatoes
1 7-ounce can chopped green chili peppers or
two 4-1/2-ounce cans chopped green chili peppers
2 tablespoons chopped pickled jalapeno peppers (optional)
1/4 cup snipped fresh cilantro
2 cups shredded cheddar or Monterey Jack cheese
16 onion or Kaiser rolls, split and toasted
1. Trim fat from meat. In a small bowl combine cumin, chili powder,
salt, and black pepper. Rub mixture generously into both sides of meat. If necessary, cut roast to fit into a 4- or 4-1/2-quart slow cooker.
Place meat in cooker. Add onion, undrained tomatoes, chili peppers,
and, if desired, jalapeno peppers.
2. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Remove meat from slow cooker, reserving
juices. Using two forks, shred the meat. Return meat to cooker; heat through. Stir in cilantro.
3. To serve, sprinkle cheese over bottoms of onion rolls. Using a slotted spoon, place about 1/2 cup of the meat mixture on top of cheese on each bun. Add a lettuce leaf to each. Replace roll tops.
Makes 16 servings.
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