MyLatinDelights.com
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RECIPE CATEGORIES
Spicy Pot Roast
Prep Time: 10-20 minutes
Servings: 6
Cooking Time: 2 21/2 hrs
3 lbs of boneless beef chuck roast (cut to fit slow cooker)
1 large sweet green bell pepper, cut Julienne style
1 large sweet red bell pepper, cut Julienne style
1 large sweet yellow bell pepper, cut Julienne style
1 cup of frozen green peas
1 large onion, chopped
1 Maggi chicken bouillon
1 scotch bonnet or Jamaican Pepper ( these peppers have a high heat content)
(12-14oz) can of diced tomatoes, undrained
1/2 teaspoon of oregano
3 sprigs of fresh thyme
½ teaspoon of freshly ground pepper
a small bunch of cilantro
2 garlic cloves, minced
1 small onion, cut in half
1 tablespoon of olive oil
TIP: You can shred the steak by using a a fork and a spoon. You can shred in pot or an a board
INSTRUCTIONS
Blend the last 6 ingredients in a blender to create "recaito"
Trim all the fat, rinse and season with the above blend
Marinate for at least 1/2 hour (Optional, but recommended)
If Using a Slow-Cooker
Place, bell peppers, onions and peas on the bottom of the pot
Place the steak on top of the vegetables. Add the remainder of the ingredients and cover. Melt the chicken bouillon in 1/2 cup of hot water before adding it to the pot
Cook on slow setting for 8-10 hours or on high for 4-6 hours.
Once tender (falling apart), shred meat and serve with rice, tortillas, bread, pita bread, pasta, etc. (discard the bay leaves)
If Using the Stove (on medium heat)
Using a deep pot, heat 1/2 tablespoon of olive oil and brown the meat on both sides
Add 1 cup of water to the left-over marinade and add it to the pot. Add the chicken bouillon and add another 10 cups of water
Cover pot and cook for 1 1/2 hrs on medium heat. Then, add the vegetables, bonnet peppers and crushed tomatoes or tomato paste. Cook for another 30 minutes, on low-medium heat
Once tender (falling apart), shred meat and serve with white rice, tortillas, bread, pita bread, pasta, etc. (discard the bay leaves)
Enjoy!
