Cuban Shredded Beef

By dkanon

Ingredients

• 1 large green bell pepper, chopped
• 1 yellow onion, chopped
• 2 garlic cloves, chopped
• 1 (2-1/2- to 3-pound) bottom round roast
• 1 (8-ounce) can tomato sauce
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper

Preparation

Step 1

In a slow cooker (3-1/2 quarts or larger), combine bell pepper, onion, and garlic; place roast on top of vegetables.

In a small bowl, combine tomato sauce, chili powder, cumin, salt, and black pepper; mix well and pour over roast. Cover and cook on high setting 7 to 8 hours, or until meat pulls apart with a fork.

Turn off slow cooker and shred beef by pulling it apart with 2 forks. Stir beef mixture and allow to sit 5 minutes.