Servings: 6+

2½ pounds boned beef chuck 2½ pounds boned beef chuck
1 can (14/12 oz) chopped tomatoes [is this 14 1/2 oz?-kb] 1 can (14/12 oz) chopped tomatoes [is this 14 ½ oz?-kb]
1 7 ounce jar spicy salsa or 1 can (7 ounces chipotle sauce) 1 7 ounce jar spicy salsa or 1 can (7 ounces chipotle sauce)
1 can diced jalapeno chilies, drained 1 can diced jalapeno chilies, drained
1 onion, chopped 1 onion, chopped
3 cloves garlic, minced 3 cloves garlic, minced
2 tablespoons ground dried New Mexico chili or regular chili powder 2 tablespoons ground dried New Mexico chili or regular chili powder
1 tablespoon honey 1 tablespoon honey
2½ teaspoons kosher salt 2½ teaspoons kosher salt
1 teaspoon ground cumin 1 teaspoon ground cumin
2 cups beef broth 2 cups beef broth

Rinse beef and trim off excess fat. Put in a slow cooker (at least 5 quarts) Add tomatoes (with juice), chipotle sauce or salsa, jalapenos, onion, garlic, ground chile, honey salt and cumin; pour broth over top.
Cover and cook on low until beef is very tender when pierced- 8 to 10 hours. If desired, remove the lid for the last 30 minutes to allow sauce to reduce and thicken. (didn't reduce much - in Nancy's handwriting)
With a heavy fork, transfer meat to a rimmed board or plate. Shred with two forks. Ladle out one half of the sauce and reserve. Return shredded beef to the remaining sauce in slow cooker and cover until warm. Serve in sandwiches or with tortillas.
Serve the remaining sauce over Mexican rice (brown rice mix - in Nancy's handwriting) or cooked pinto beans.

Nancy's notes:  Nancy's notes:
6+ servings  6+ servings
Good - not too spicy  Good - not too spicy
LOTS of liquid. Try more meat & less broth.  LOTS of liquid. Try more meat & less broth.