This is another GREAT summer dish for your gatherings. I "prep" the meat and veggies the night before, and then toss into the crock in the morning add the rest of ingredients. This is for ONE crock pot full!
* 2 1/2 pounds beef chuck roast cut into 1-inch pieces
( I use 3 pounds per lg. crock pot and cut it smaller!)
* coarse salt and ground pepper
* 2 tablespoons vegetable oil
* 1 large white onion, diced medium
* 1 large green bell pepper, seeded and diced medium
* 1 large jalapeno, seeded and diced very small
* 5 garlic cloves, roughly chopped
* 2 teaspoons ground cumin
* 1 teaspoon chili powder
* 1teaspoon dried oregano
* 6 tablespoons all-purpose flour
* 2 cups low-sodium chicken broth
* 1 can (14 ounces) Original Ro-tel tomatoes(drained)
* Flour tortillas, warmed, grated cheddar, and cilantro, for serving
1. Season beef with salt and pepper. In a large skillet, heat 2 teaspoons oil over high. In two batches, cook beef until browned on all sides, 5 minutes per batch (add 2 teaspoons more oil for second batch). Transfer to a 5- to 6-quart slow cooker.
2. In same skillet, cook 2 teaspoons oil, onion, bell pepper, jalapeno, and garlic over medium, stirring and scraping up browned bits with a wooden spoon, until vegetables are tender, 5 minutes. Add cumin, chili powder, oregano, and flour and cook 1 minute. Slowly pour broth into skillet, stirring until liquid is smooth. Simmer 2 minutes, then transfer mixture to slow cooker, along with tomatoes and bay leaves. Season to taste with salt and pepper and stir to combine.
Cover and cook on high 6 hours.
Serve in tortillas with grated cheese and fresh cilantro.
I also like a slice of avocado on mine!