Ingredients
1 boneless beef chuck roast (2-1/2 pounds), cut in half1/4 cup beef broth1 tablespoon canola oil1 small onion, finely chopped1 jalapeno pepper, seeded and finely chopped1 garlic clove, minced3 teaspoons chili powder1-1/2 teaspoons ground cuminDash salt2 cups canned crushed tomatoes in puree1 cup salsa verde5 cups hot cooked brown rice1 can (15 ounces) black beans, rinsed, drained and warmed1 cup pico de galloOptional: Reduced-fat sour cream, shredded cheddar cheese, sliced avocado, lime wedges and warmed corn tortillas
Preparation
Place beef and broth in a 5-qt. slow cooker. Cook, covered, on low 6-8 hours or until meat is tender.
Remove beef; discard juices. Return beef to slow cooker; shred with 2 forks.
In a large skillet, heat oil over medium heat; saute onion and jalapeno until softened, 3-4 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in tomatoes and salsa; bring to a boil. Add to beef, stirring to combine. Cook, covered, on high for 1 hour or until flavors are blended.
For each serving, place 1/2 cup rice in a soup bowl. Top with beef mixture, beans and pico de gallo. Serve with optional ingredients as desired.
