I was able to use the first harvest from the garden!
Put a couple nice looking chuck roasts in the crock pot. Add a can of tomatoes, a diced small white onion, a diced green bell pepper, a diced seeded jalapeno, fresh garlic, basil, oregano, chili powder, and cracked black pepper to taste.
After six hours on high, pull the roast out to shred and slotted spoon the veggies into a separate dish. Return meat to crock pot and keep warm while preparing the table.
Serve with warm tortillas, shredded cheese, salsa, sour cream and what ever else you can think of as filling.