I was so excited to find this new recipe! It's one that is easy to serve in lots of different ways! Serve over rice (or cauliflower) with veggies. Serve as simple street tacos with beans and a green. Serve with a roll and favorite vegetables.
- 3-4 lb beef roast (original recipes that I looked up said skirt or flank steak, but I wanted a bigger amount and cheaper cut.)
- 1 large onion, diced
- 1 green pepper or 3-4 jalapeños, diced
- 14 oz crushed tomatoes or tomato sauce
- 4 cloves garlic, minced
- 2tbsp Worcestershire sauce
- salt and pepper
- 3tsp cumin
- 1 tbsp oregano
- 2 bay leaves
Place roast in slow cooker. Season with salt and pepper, cumin, and oregano. Combine rest of the ingredients and pour over meat.
Cook in slow cooker on low for 6-8 hours.
Shred the beef. Put back in the slow cooker to combine with the gravy created.
Serve over rice with a green. Serve as street tacos with beans and a salad. Serve over cauliflower with sweet potatoes and a green vegetable. For a busy season with our family, this has been a great one in the rotation to cook one night and eat over 2 to 3 nights, served each night a different way!
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