“This is a delicious pot roast with peppers and onions. Just like at the Cuban restaurants in the malls! ” - by NC baking girl
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 291 cal
- 15%
- Fat
- 17.3 g
- 27%
- Carbs
- 14.1 g
- 5%
Based on a 2,000 calorie diet
Share It
Reviews (101)
Rate This Recipe
"This is my recipe, except for all the changes they made, no water is added, and 1/4 cup red wine vinegar or dry wine should be added, and the peppers and onions should be added much sooner, to absorb ..." See moreall the flavors together, and I don't add any cayenne pepper, but do add garlic salt, garlic powder, and seasoning salt, done in this way it is 5 stars, done the way they listed, can't honestly tell you but doesn't sound right Also, some other helpful tips, I use the same kind of beef you get for pot roast, and don't cut it up, after about 7 pr 8 hours of cooking it will start to fall apart, at this point open up the crock pot and pull it apart with a fork (if it doesn't happen easily - it's not ready yet) then cook another 15 minutes or so to absorb flavors best. Also I've found that half a can of tomato paste OR tomato soup works. Once this starts cooking it makes a bunch of "sauce" itself. Adding some red wine didn't hurt either :) hope you enjoy"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
