Description
This is a delicious pot roast with peppers and onions. Just like at the Cuban restaurants in the malls!
Ingredients
- 1 (2 pound) beef chuck pot roast
- 3 cloves garlic
- 2 red bell peppers, cut into large wedges
- 2 green bell peppers, cut into large wedges
- 1 yellow onion, cut into wedges
- 1 sweet onion, cut into wedges
- ½ (6 ounce) can tomato paste, or to taste
- ¼ cup red wine vinegar
- ⅛ teaspoon garlic powder, or to taste
- ⅛ teaspoon seasoned salt, or to taste
- salt and ground black pepper to taste
Instructions
- Pierce the beef roast to tenderize it and let the flavors in
- and place it into a slow cooker with the garlic
- red bell peppers
- green bell peppers
- yellow onions and sweet onions. Stir in the tomato paste and red wine vinegar. Sprinkle with the garlic powder
- seasoned salt
- salt
- and ground black pepper.
- Cover
- and cook on Low until the beef is tender
- 7 to 8 hours. Remove beef
- and shred into long strands using two forks. Return the meat to the slow cooker and combine with the vegetables.
- Cook on Low until the meat and vegetables are very tender
- about 30 minutes.
Prep Time: 15 mins
Cook Time: 7 hrs 30 mins
Total Time: 7 hrs 45 mins
Servings: 6