A 30th Birthday for Brandy – Beef Machaca Tacos

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1 Trim the chuck roast of excess fat.  In a small bowl mix the chili powder, cumin and salt and spread over the chuck roast.  Heat the olive oil in a large skillet or pot over medium-high heat.  Add the chuck roast and sear on all sides, about 10 minutes.  Remove and place into the slow cooker.  Add the onions, bell pepper, garlic and jalapeno and saute for 3-4 minutes, or until the onions get soft.  Scrape the bottom and then add the vegetables to the slow cooker.  Add the chipotle chile, tomatoes and beef broth to the slow cooker and set to low for 8-10 hours.

2 After the beef has cooked for 8 hours, remove and using 2 forks, shred the meat.  If you have a lot of liquid in the slow cooker, you can add it to a stock pot and boil it for 5 minutes or so to reduce it down, or leave as is and add the shredded meat back to the slow cooker.  Serve with warm tortillas and a sprinkle of fresh cilantro.