Prep Time 15 mins
COOK Time 8 hr 15 min
3 large bell peppers 1 large yellow onion 2 lb chuck roast 2 tsp kosher salt 1 tsp ground pepper 2 tbsp olive oil 6 cloves garlic, chopped ½ cup dry white wine 28-oz can can crushed tomatoes 2 tbsp tomato paste 1 tbsp red wine vinegar 2 tsp cumin 2 tsp paprika 2 tsp oregano ½ tsp allspice ½ c pimento stuffed olives, optional steamed white rice, for serving chopped cilantro, for serving
⭐️ Cook low and slow - 8 hours on the low setting. ⭐️ We opted for chuck roast in place of traditional flank steak for a budget friendly meal with lots of flavor. ⭐️ Olives are optional, but absolutely recommended. ⭐️ Garnish with lots of fresh cilantro!
Arrange thinly sliced onions and peppers in your crockpot.
Divide the chuck roast into large chunks and season the heck out of it with salt and pepper. Sear the chuck roast pieces in a skillet until well-browned on at least 2 sides.
Saute the garlic for one minute, then deglaze with white wine or broth. Make sure to scrape up all those flavored bits from the bottom of the skillet!
Place the browned beef over the onions and peppers, then pour the skillet contents and garlic into the crockpot.
Whisk crushed tomatoes, tomato paste, vinegar, and spices in a large bowl. Pour the vegetable mixture over the beef and vegetables.
Cover and cook on low for 8 hours.
Shred the beef right in the pot, or remove the beef using a slotted spoon.
Shred into large chunks using two forks.
Return the beef to the pot and stir in olives. Keep warm another 10-15 minutes to warm through the olives, if desired.
Serve over rice with lots of fresh cilantro.