This recipe will satisfy your cravings for something spicy and delicious.  I have used this recipe to create many different dishes – it is so versatile.  Use the beef for appetizers like nachos, top salads, use in burritos, etc.  I like to prepare the beef, shred it and then keep it in the fridge for my family to use as they wish.  That way, if someone doesn’t like what dinner is or happens to miss dinner completely (yes, it happens!) there is something quick and easy for them to create a healthy meal with instead of heading to the nearest fast food outlet.

Jalapeno Shredded Beef

1  – 3-4 l. eye of round roast (trimmed of all visible fat)

2 cans Rotel tomatoes and green chili

2 large jalapenos, sliced into rounds

8 large cloves of garlic, finely minced

10 – 12 dashes of Cholula hot sauce

Place one can of tomatoes and green chili and one sliced jalapeno in the bottom of a slow cooker.

Place the trimmed beef roast in the slow cooker and top with the other can of  tomatoes and green chili and sliced jalapeno.  Add the garlic, Cholula, salt and pepper.  Cover and cook on high for 6 hours.

When the roast is finished cooking, remove from the slow cooker and place on a cutting board.  Shred the meat and serve.

I store the left-over meat with the drippings from the slow cooker.  The left-overs are even better because they get the time to “marinate” in the delicious juices and the flavors meld wonderfully.