This is What I Call Crock Pot Cooking

Even though it’s not cold outside by any means, the constant rain has brought our temperatures down from 90+ to upper 70’s. Cooler weather and cloudy skys put me in the mood for warm supper…preferrably those made in the slow cooker!

Here’s an amazing recipe that I just tried from one of my blog favorites – Our Best Bites. This southwestern shredded beef is super easy to prepare, tasty and very flexible for meal options.

• 1 onion, chopped
• 2 1/2-ish lb. beef roast, trimmed of fat but left whole
• 2 heaping t. chili powder
• 2 heaping t. garlic powder
• 2 heaping t. cumin
• 1 heaping t. Kosher salt
• 2 bell peppers (2 green bell peppers or 1 green and 1 red, yellow, or orange), chopped
• 1 14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes (regular or mild, depending on your preference)

Place chopped onion in the bottom of the slow cooker. Combine seasonings in a small bowl and then rub seasoning mixture all over the roast. Place roast over onions, top with chopped peppers, and pour the canned tomatoes on top of everything.

Cook on high for 5-6 hours or low for 8-9 hours until the meat shreds easily with two forks.

Shred meat and then serve however you like!

FREEZER MEAL INSTRUCTIONS: Place tomatoes in the bottom of a freezer safe container. Place green peppers on top of tomatoes, then the seasoned roast, then the onions. When ready to cook, invert the container so the tomatoes are on top and cook 1-2 hours longer than the original recipe states.