Ingredients
3 T cornstarch
2 14 oz cans beef broth
2/3 cup dry red wine
1/2 cup ketchup
1 T tomato paste
2 T New Mexico chile powder
1 1/2 T brown sugar
2 medium onions, cut into eights
1 head garlic, outer skin removed and cut in half
1 medium jalapeno, stemmed and halved
1 3lb boneless chuck roast
salt and pepper
2 tsp red wine vinegar
Preparation
In the bottom of a slow cooker, whisk together cornstarch and 4 T of water until fully combined. Add beef broth, wine, ketchup and tomato paste ans whisk until blended. Stir in teh chile powder and sugar. Add onion, garlic and jalapeno. Season meat generously with salt and pepper. Place meat into the slow cooker, cover, and cook 5 hours on high or 8 hours on low. Remove meat from the cooker, and stir in vinegar. To serve, cut meat against the grain, and cover with sauce
