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Cook time
7 hours 20 minutes
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Serves
6
Author Notes
This recipe was adapted from Bailey's Farms. You will not use all the shredded beef for this recipe. —Paula Disbrowe
Ingredients
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4 to 5 pounds
chuck roast
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1
medium sized white or brown onion cut into quarters
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1 cup
beef broth
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2 tablespoons
chile powder
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1 tablespoon
salt
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1 teaspoon
cumin
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2 teaspoons
oregano
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2 teaspoons
garlic powder
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2 teaspoons
freshly cracked pepper
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6
poblano peppers
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2
2 cloves of garlic
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1
15 ounce can of tomato sauce
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Monterey Jack
Directions
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Combine chile powder, salt, pepper, cumin, oregano, & garlic powder in a small bowl.
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Rub spice mixture all over the chuck roast. Place onion in the bottom of a crock pot, place chuck roast on top of onion and pour beef broth in. Cook on high for 6 to 7 hours. Shred with two forks and set aside.
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Place poblanos and garlic cloves on a cookie sheet and roast under broiler until garlic is browned (you will have to remove these before the peppers are done) and peppers are blistered.
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Let peppers cool in a pot with a lid on it and peel skin off. Cut a slit on one side, scoop seeds out and run under cool water to remove any extra seeds not removed.
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Combine the can of tomato sauce, garlic, onion and 1/4 cup beef juice(both scooped out of crock pot) in a blender until smooth.
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Stuff chiles with 1/4 cup shredded beef, jack cheese, top with tomato sauce, more cheese and bake in the oven at 425*F degrees for 15 to 20 minutes.
Paula Disbrowe writes frequently about Food and Travel. She lives in Austin, Texas, with her bread baker husband David Norman, two children, and menagerie of retired ranch animals.
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