1 1/2-2 pound beef chuck roast or flank steak
6 cloves garlic, 3 whole and 3 minced
1 tablespoon olive oil
1 (8 oz.) cans tomato sauce
1 (4 oz.) can green chiles
1 green bell pepper, thinly sliced
1/2 yellow onion, thinly sliced or chopped
2 tablespoons tomato paste
1/2 tablespoon white vinegar
2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon red pepper flakes
Fresh parsley, garnish
White or brown rice and black beans, garnish
Step 1: Pat beef dry, then use a small paring knife to make 3 cuts deep into the meat. Insert 1 whole garlic clove into each cut.
Step 2: Heat olive oil in a large pan or skillet and brown meat on all sides. Remove from heat and transfer to slow cooker.
Step 3: Place tomato sauce, green chiles, bell pepper and onion on top of browned beef and stir together, then add in tomato paste, white vinegar, cumin, oregano, salt and red pepper flakes to the slow cooker and stir to combine.
Step 4: Cover slow cooker and cook on high for 3-4 hours, or on low for 7-8, until meat is tender and falls apart easily.
Step 5: Shred beef with two forks, then serve with rice and beans. Enjoy!