Ingredients
- 2-1/2 pounds boneless beef chuck roast, cut into 4 pieces
- 1 tablespoon canola oil
- 1 tablespoon chili powder
- 1-1/2 teaspoons ground cumin
- Dash salt
- 1 small onion, finely chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1 garlic clove, minced
- 1 can (14-1/2 ounces) crushed tomatoes in puree
- 1 cup (8 ounces) salsa verde
- 1/4 cup beef broth
- Tortillas, shredded cheddar cheese, sour cream, guacamole, salsa and fresh cilantro leaves, optional
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