 |
Prep Time: 25 Minutes Cook Time: 360 Minutes |
Ready In: 385 Minutes Servings: 8 |
|
Ingredients:
2 lbs boneless beef chuck roast, 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 (14 1/2 ounce) cans 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 pimento stuffed olive, coarsely chopped |
hot cooked rice (optional) |
Directions:
1. 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.
2. 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. Yield: 8 servings.
|
|