Ingredients

The following ingredients have 6 Servings
  • 2 1/2 to 3 lbs. chuck roast or flank steak
  • 3-4 garlic cloves, chopped
  • 1 green bell pepper, coarsely chopped
  • 1 red bell pepper, coarsely chopped
  • 1 large onion, chopped
  • 2 carrots, peeled & coarsely chopped
  • 1 jalapeno pepper, minced
  • 14.5 oz can diced tomatoes
  • 1 cup tomato sauce
  • 1/2-1 cup beef broth
  • 1 Tablespoon olive oil
  • 1 Tablespoon vinegar
  • 1 Tablespoon cumin
  • 1 Tablespoon dried thyme
  • 1 Tablespoon dried oregano
  • 1 bay leaf
  • Salt & pepper to taste
  • Garnish: chopped cilantro, lime wedges

Instruction

  • Score meat lightly and stuff pieces of garlic cloves into grooves.
  • Place peppers, onions, carrots and minced jalapeno pepper into bottom of crockpot. Place meat on top.
  • Mix remaining ingredients except for garnish and pour over meat.
  • Cover and cook on low for 6-8 hours or high for 3-4 hours.
  • Remove meat from crockpot and shred. I usually use 2 forks and pull meat in opposite directions to shred.
  • Remove bay leaf. Return meat to crockpot and stir.
  • Ladle into serving dishes then garnish with cilantro & a lime wedge. Serve with rice, tortillas or crusty bread, black beans, plantains and sour cream.