Prep Time: 25 minutes
Cook: 6 hours
Serves: 8
Ingredients
2 lbs. boneless beef chuck roast
2 onions, chopped
2 green bell peppers, chopped
3 jalapeno peppers, seeded and minced
3 (14.5 oz.) cans diced tomatoes, undrained
1/2 cup water
6 garlic cloves, minced
2 Tbsp. minced fresh cilantro
4 tsp. beef bouillon granules
2 tsp. pepper
1 & 1/2 tsp. cumin
1 tsp. oregano
Directions
Place meat in crock pot. Add onions and peppers.
In a large bowl, combine tomatoes, water, garlic, cilantro, beef bouillon, pepper, cumin, and oregano. Pour over vegetables.
Cover and cook on high 4-6 hours or low for 8-10 hours. Shred beef with two forks. Enjoy!
Recipe adapted from Taste of Home Magazine, November 2011.
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