• In the bottom of your slow cooker layer your chopped sweet potatoes, then lay your beef on top.
• In a medium bowl mix the remaining ingredients together and pour on top of beef.
• Cover and turn your slow cooker to high for 6 hours.
• When the meat is done, pour off the liquids into a saucepan and turn on high. Let the liquid boil and cook down into more of a thick sauce. I'd let it go for 15 minutes or so if you can. Add more beef broth if the mixture gets to dry.
• If adding chorizo, fry in a pan until cooked through and browned. Splash a tablespoon or two of beef broth in the pan to scrape up the browned bits and add the chorizo + bits on top of beef.
• When you have cooked down the liquids pour them back on top of your meat and potatoes.
• Separate the beef with two forks into bite size chunks and stir the meats, potatoes and sauce together gently. Don’t over mix or mash.
• Serve with toppings listed above.

For the oven, place meat, then potatoes, then sauce mixture in a roasting pan with a lid. Cover and cook on a low 300° for 2 1/2 -3 hours. Cook down liquids if needed (not as much liquid this way) and add chorizo step to finish if desired.