Yield: Makes 8 to 10 servings

• 1/2 cup plus 2 tablespoons olive oil, divided
• 5 pounds beef chuck roast, trimmed of fat
• 3 cups minced onions
• 4 poblano peppers,* seeded and diced
• 2 serrano peppers,* seeded and diced
• 2 green bell peppers, seeded and diced
• 3 jalapeño peppers,** seeded and diced
• 2 tablespoons minced garlic
• 1 can (28 ounces) crushed tomatoes
• 1/4 cup hot pepper sauce
• 1 tablespoon ground cumin
• Black pepper to taste
• 4 ounces Mexican lager beer (optional)
• Hot cooked cornbread or rice

• Heat 1/2 cup olive oil in large skillet over medium-high heat until hot.
  

• Add chuck roast; sear on both sides.
  

• Transfer beef to slow cooker.
  

• Heat remaining 2 tablespoons oil in same skillet over low heat.
  

• Add onions, peppers and garlic; cook and stir 7 minutes or until onions are tender.
  

• Transfer to slow cooker, along with crushed tomatoes.
  

• Cover; cook on LOW 4 to 5 hours or until beef is fork-tender.
  

• Shred beef.
  

• Stir in hot pepper sauce, cumin, black pepper and beer, if desired.
  

• Serve mixture over cornbread or rice.

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