Mexican Pot Roast Filling Posted by kdipaolo at May 28, 2001 1 tablespoon vegetable oil 1 clove garlic minced 1/2 teaspoon ground cumin 1/2 cup onion chopped 2 1/2 pounds boneless chuck roast, cut into 8 pieces 1 dash cayenne pepper 1/2 cup beef broth 1 (4 ounce) can green chiles 2 jalapeño peppers, seeded and chopped 1 dash salt Heat oil in Dutch oven over medium heat. Sauté onions, green chiles, jalapeños and garlic about 2 minutes, stirring frequently. Add beef broth and meat. Sprinkle with chili powder, cumin, cayenne and salt. Reduce heat to low; cover and simmer 2 to 2 1/2 hours until meat is tender. Shred beef with fork and mix well with pan juices. Use as filling for tacos, enchiladas, chimichangas, burritos and tamales.