Step 1

Cut the roast into 8 pieces. Season each side with salt and pepper.

Step 2

Heat a large stock pot or dutch oven over high heat and add 1 tablespoon of oil.

Step 3

When oil is hot, add the roast to the pot and sear on each side. You may need to work in batches so as not to overcrowd the pan.

Step 4

Remove the beef to a plate and set aside.

Step 5

Add the remaining oil to the pot and reduce the heat to medium.

Step 6

Add the peppers, onion, and jalapeno and cook, stirring occasionally, for 5 minutes or until softened. Stir in the garlic and cook for 30 seconds.

Step 7

Add the beef back to the pot along with the remaining ingredients and bring to a boil. Reduce to a simmer and cook, covered, for 3 hours or until the beef is easily shredded with a fork.

Step 8

Remove the beef from the pot and shred. Return to the pot and cook, uncovered, for 30 minutes more.

Step 9

Serve with your favorite toppings, such as cheddar, sour cream, and diced onion.