Spicy Shredded Mexi Beef Roast (Crock Pot)

Ingredients

• 1 (14 ounce) can
• chopped
• diced tomatoes, with juice
• 1 (14 ounce) can
• chopped
• diced tomatoes, with juice
• 1 cup
• + 42 more ingredients
• • spicy
  • salsa
  • 1 cup
  • spicy
  • salsa
  • 1 (4 ounce) can
  • diced
  • jalapeno chiles, drained
  • 1 (4 ounce) can
  • diced
  • jalapeno chiles, drained
  • 1 large
  • onion, chopped
  • 1 large
  • onion, chopped
  • 2 tablespoons
  • minced
  • fresh garlic
  • 2 tablespoons
  • minced
  • fresh garlic
  • 3 tablespoons
  • chili powder
  • 3 tablespoons
  • chili powder
  • 1 tablespoon
  • honey
  • 1 tablespoon
  • honey
  • 2 teaspoons
  • salt
  • 2 teaspoons
  • salt
  • 1 ½ teaspoons
  • cumin
  • 1 ½ teaspoons
  • cumin
  • 2 cups
  • beef broth
  • 2 cups
  • beef broth
  • black pepper

1 Place beef roast in a 5-quart crock pot. 2 Add in diced tomatoes with juice, spicy salsa (or chipotle sauce if using) jalapeno chilies, onion, garlic, chili powder, honey, salt and cumin. 3 Pour in the beef broth; mix with a wooden spoon to combine and season with black pepper. 4 Cover and c...

View full recipe at SpringPad