Tex-Mex Beef Sandwiches ----- slow cooker

Makes 8 servings

1            boneless beef chuck roast (about 3 pounds)
1            envelope burrito seasoning
2            tablespoons baking cocoa
1            large green pepper  , coarsely chopped
1            large sweet red peppper , coarsely chopped
1            large onion , chopped
1            cup beef broth
1/2         cup ketchup
8            hoagie buns , split

1            Cut roast in half . Combine  burrito  seasoning and cocoa ; rub over meat . Place peppers and onion in a 3 0r 4-quart slow cooker  ; top with beat . Combine broth  and ketchup  ; pour over meat .
2             Cover and cook  on low for 8 hours  or until meat  is tender . Skim fat . When cool  enough to handle  , shred meat  with 2 folks  and return  to slow cooker  ; heat through . Using a slotted spoon , spoon 1/2 cup on each bun .

Everyone will love  these sandwiches when you serve them  . The cocoa ia a surprising ingredient  that adds depth . It's hard to idenify , so I asked "What's the interesting taste ?"
TIP :
Unless the recipe  instructs , don't lift the lid  while slow cooker is cooking  . Every time you lift the lid  , steam escapes  and the food will take longer to cook .