By Kansas Living

Ingredients

2.5-4 lb roast (chuck, arm, or rump)

16 oz Salsa Verde

3-4 garlic cloves, smashed

1-2 jalapenos, whole

Up to 1 cup beef broth

Salt, pepper, garlic powder, to taste

Instructions

From the home of Clint and Ashley Hornberger

Season all sides of (thawed) roast with salt, pepper and garlic powder. Sear roast in a skillet until browned on all sides.

Slice 3 slits in the jalapenos, lengthwise. (This will release more jalapeno juice/ flavor. If you want a spicier roast, chop jalapenos and add as small pieces.)

Put garlic & jalapenos in the bottom of the slow cooker. Place browned roast on top of vegetables. Pour salsa over roast.  Add up to 1 cup of beef broth and pour around the edge of the roast. (Can omit most or all of beef broth, depending on how “juicy” the salsa is.)

Cook on low for 6-8 hours until beef is tender and can be shredded with a fork.

Let beef cool slightly and shred or slice. Remove vegetables and add the beef back to slow cooker to keep warm in salsa, broth and juice.