Ingredients
1 boneless beef chuck roast (2 pounds), cut in half2 tablespoons olive oil2 large onions, coarsely chopped2 large green peppers, coarsely chopped4 jalapeno peppers, seeded and minced1 habanero pepper, seeded and minced3 cans (14-1/2 ounces each) diced tomatoes, undrained1/2 cup water6 garlic cloves, minced2 tablespoons minced fresh cilantro4 teaspoons beef bouillon granules2 teaspoons pepper1-1/2 teaspoons ground cumin1 teaspoon dried oregano1/2 cup pimiento-stuffed olives, coarsely choppedHot cooked rice, optional
Preparation
In a large skillet, brown beef in oil on all sides. Transfer meat to a 5-qt. slow cooker. Add onions and peppers. Combine tomatoes, water, garlic, cilantro, beef bouillon, pepper, cumin and oregano; pour over vegetables.
Cover and cook on low for 6-8 hours or until meat is tender. Remove beef; cool slightly. Skim fat from cooking juices; stir in olives. Shred beef with two forks and return to slow cooker; heat through. Serve with rice if desired.
