FOR THE BEEF:
3 lb. Pleasant Valley chuck or rump beef roast
1 onion, chopped
1/4 cup apple cider vinegar
6 garlic cloves, chopped
2 T. whole black peppercorns
2 bay leaves
FOR THE SAUCE:
1 large (1 lb.) can tomato sauce
1/2 pound green chiles, roasted, skinned and sliced OR 1 8 oz. can
1/4 cup chili powder
1/4 cup jalapeno juice ( I’ve never used this and it’s still spicy and delicious.)
Combine the ingredients for the beef in a crock pot. Cook for a minimum of 6 hours on low or until meat falls apart. (I do 5 hours on high.) Add water as necessary to keep meat covered in liquid.
Remove cooked meat from crock pot; set aside to cool meat. Plan on an hour or so for the meat to cool. (I never wait an hour for it to cool. I just use two forks to shred the meat.)
Remove broth from the crockpot. Strain out and discard solid ingredients; set aside the broth.
Finely shred the cooled beef. Add shredded meat back to crock pot along with the ingredients for the sauce. Add enough broth to keep moist.
Cover the crock pot and cook on low for two more hours.
Use the meat for tacos, salads, enchiladas, burritos, etc.