1 1/2 cups beef broth, divided use

1 envelope dry onion or onion-mushroom soup mix

1 tsp. ground cumin

2 tsp. chili powder

1 tsp. crushed red pepper

1 tsp. black pepper

1 large fresh jalapeno chile pepper, diced, seeded, deveined

1 medium fresh tomato, chopped

3 lbs. (approximately) bottom round roast, cut in bite-size pieces

4 Tbsp. vegetable oil, divided use

1/2 cup flour

Place 1 cup broth, soup mix, spices, jalapeno pepper and tomato in slow cooker; turn to high. Dust meat with flour. Place 2 Tbsp oil in a large skillet and heat on medium-high. Brown meat until it is a dark, rich brown; cook in two batches to prevent crowding. Add tiny amounts of oil as needed to encourage browning. Place first batch in slow cooker. Repeat. When all meat is browned, add remaining beef broth to skillet and scrape brown bits from bottom of skillet. Add meat and broth to cooker. Reduce heat to low, cover and cook 8 to 10 hours. (Meat will be tender after 4 hours) Serve with white rice or flour tortillas, and salad. Top with cilantro and sour cream if desired.

*Brown meat the night before, cover and refrigerate. Place everything in the cooker before you leave for the day. Dinner will be ready when you return.