"Three Many Cooks".
Serve this pulled beef on its own, in warm sandwich buns with dill pickles or in flour tortillas with sour cream, cilantro sprigs, and chopped red onions for passing.
1 beef chuck roast (about 3 pounds)
1 can (14.5 ounces) petite-diced tomatoes
1 can (14 ounces) chicken broth
3 canned chipotle chiles in adobo, minced (optional)
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon oregano
3 large garlic cloves, minced
1 1/2 cups your favorite sweet barbecue sauce
Place all ingredients in a slow cooker and cook on low until meat is tender enough to shred, 6 to 8 hours. Remove meat from pot and shred when cool enough to handle. Transfer sauce to large saucepan; reduce to barbecue sauce thickness. Mix sauce with meat and warm stovetop or in the slow cooker.
Have a wonderful Weekend!!