Shredded Tex-Mex Beef Sandwiches

Ingredients

• 2 pounds beef roast
• 3 cloves minced garlic
• 2 tsp. chili powder
• 1/2 tsp. smoked paprika
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1 Tbsp. unsweetened cocoa powder
• 1 cup chopped sweet pepper (red or green)
• 3/4 cup chopped onion (yellow or sweet work best)
• 3/4 cup beef broth
• 1/4 cup ketchup
• 6 each hoagie buns or crusty rolls

Instructions

1. Combine chili powder, paprika, cumin, oregano, and cocoa powder. Rub into meat; press in the minced garlic as well. Place peppers and onion in the bottom of a 3- to 4-quart slow cooker; and the meat on top of that. Whisk together broth and ketchup and pour over meat. Cover and cook on low for 8-10 hours, until meat is tender.
2. Remove meat from slow cooker and shred with two forks after it cools slightly. Skim fat from cooking juices and return shredded meat to the slow cooker to heat through. Spoon meat into cut hoagie buns and serve.