4 pound beef chuck boneless trimmed cut into 8 servings
14 ounce canned tomatoes diced undrained canned
1 teaspoon chili powder
4 cloves garlic minced
0.5 bell pepper diced green
1 tablespoon ground cumin
0.5 teaspoon ground pepper black
1 jalapeno minced seeded
2 juice of lime juiced
0.5 cup olive oil
1 tablespoon oregano dried
0.5 teaspoon salt to taste
1 large onion diced sweet
0.3 cup worcestershire sauce
Equipment
bowl
slow cooker
tongs
cutting board
Directions
Place beef portions into the crock of a large slow cooker.
Mix olive oil, Worcestershire sauce, lime juice together in a bowl; pour over the beef.
Add diced tomatoes, sweet onion, green bell pepper, garlic, jalapeno pepper, beef broth, oregano, cumin, chili powder, salt, and black pepper to the slow cooker.
Cook on High for 1 hour. Change setting to Low and continue cooking until the beef is tender, about 6 1/2 hours.
Remove beef with tongs to a cutting board. Shred with a pair of forks and return to the slow cooker. Continue cooking another 20 to 30 minutes.
