Servings: 12 servings
1 boneless beef chuck roast (4 pounds) 1 teaspoon salt 1 teaspoon pepper 1 tablespoon olive oil 1 bottle (12 ounces) beer or 1 cup beef broth 1 can (28 ounces) pickled jalapeno peppers, undrained 1 large onion, chopped 1 teaspoon garlic powder 1 teaspoon chili powder Optional: Corn tortillas (6 inches), crumbled Cotija cheese, lime wedges, fresh cilantro leaves, sliced radishes and sour cream
