- 2 Jars of San Luis Salsa Co. Original salsa (Habanero if you prefer hot)
- 3 pounds of chuck roast cut into small pieces
- 2 teaspoons of garlic salt
- 1 teaspoon of black pepper
- 2 tablespoons of oil, divided
- 1 red bell pepper and 1 yellow bell pepper, diced
- 1 yellow onion
- 3 cloves of garlic, minced
- 1 (6) oz. can of tomato paste
- 4 cups of beef broth
- Garlic powder and cumin are optional, but I use them!
Garnish: Cheddar cheese, sour cream and cilantro
Season all sides of the beef with garlic salt and pepper. Use the garlic powder and cumin to your liking. Heat a large cast iron skillet over high heat then add 1 tbs. of oil. When sizzling hot, add the beef searing on all sides. Remove the beef and add the remaining oil to the pan. Reducing the heat, add the peppers and onions and cook for 3-5 minutes. Add the garlic and continue cooking for 30 seconds.
Set your crock pot on high. Into the pot pour San Luis Salsa, beef broth and stir in the tomato paste. Add the beef, peppers, onion and garlic. Cover and cook for about 4 hours or until the beef is tender enough to shred. Remove from the pot and shred the beef using 2 forks. Return to the pot and continue cooking uncovered for 30 minutes. Top with shredded cheese, sour cream and cilantro.
**** Crock pots cook at different temperatures. If you don’t have one, a Dutch oven works great too and may cook faster.
