Ingredients
The following ingredients have 8 Servings
- 1 boneless beef chuck roast (2 pounds), cut in half
- 2 tablespoons olive oil
- 2 large onions, coarsely chopped
- 2 large green peppers, coarsely chopped
- 4 jalapeno peppers, seeded and minced
- 1 habanero pepper, seeded and minced
- 3 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1/2 cup water
- 6 garlic cloves, minced
- 2 tablespoons minced fresh cilantro
- 4 teaspoons beef bouillon granules
- 2 teaspoons pepper
- 1-1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 cup pimiento-stuffed olives, coarsely chopped
- Hot cooked rice, optional
Instruction
- In a large skillet, brown beef in oil on all sides. Transfer meat to a 5-qt. slow cooker. Add onions and peppers. Combine tomatoes, water, garlic, cilantro, beef bouillon, pepper, cumin and oregano; pour over vegetables., Cover and cook on low for 6-8 hours or until meat is tender. Remove beef; cool slightly. Skim fat from cooking juices; stir in olives. Shred beef with two forks and return to slow cooker; heat through. Serve with rice if desired.
