Ingredients

1 3- to 3-1/2-pound boneless beef chuck pot roast
1 tablespoon ground cumin
1 tablespoon chili powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup coarsely chopped onion
1 14 1/2-ounce can stewed tomatoes, undrained
1 7-ounce can chopped green chile peppers or two 4-ounce cans chopped green chile peppers
2 tablespoons chopped pickled jalapeno chile peppers* (optional)
1/4 cup snipped fresh cilantro
2 cups shredded reduced-fat cheddar or Monterey Jack cheese (8 ounces)
16 onion or Kaiser rolls, split and toasted
Lettuce leaves (optional)

Description

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