Mexican-Style Shredded Beef

I got the basics for this recipe from a neighbor and fantastic cook, Barbi, who posted it on Facebook. I tweaked it bit for what I usually have on hand. Barbi reminded me that the seeds are what make the peppers hot, so be careful about how many, if any, you leave in the pepper. Try substituting salsa for the tomatoes and a green pepper for the poblano for a change up.

1 average size chuck roast or pot roast
2 cloves garlic
Salt, Pepper and Cumin as desired
1 can Ro*Tel Diced Tomatoes and Green Chiles
1-2 poblano peppers

Season the meat, add garlic and place in the bottom of a crock pot. Add canned tomato and poblano pepper. Cook on low 5-7 hours or until meat is tender and can shred easily with a fork.

Serve over rice or as a soft taco.

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