3 TBS olive oil
2 lb boneless top sirloin roast, fat removed
3 c. beef broth
1 - 10 oz can red enchilada sauce
1 large onion, halved & sliced thin
3 cloves garlic, sliced
1 large (or 2 smaller) jalapeno, sliced into thin strips
Heat oil in large Dutch oven/cast iron pot over medium high heat; add beef roast, turning until all sides are seared.
Combine broth & enchilada sauce; pour over beef. Add onions, garlic & jalapeno to broth, leaving some on top of the roast. Cover & simmer, stirring occasionally, for at least 3 hours. Add more liquid if necessary to keep meat evenly covered.
Turn off heat; remove roast to large carving board. Shred (you should be able to just pull the meat apart) & place in large ceramic bowl. Pour 1/2 c. of the cooking broth over the shredded meat.
Serve with warm tortillas, rice & beans.
For sandwiches, place meat on crusty rolls & top with slices of Pepper Jack cheese.