- 3 pounds chuck roast (cut it into pieces about 2-3 inches on a side – the butcher can do this)
- 1 small or 1/2 large onion, chopped (red or yellow onion)
- 1 cup chopped celery (or more)
- 2 medium green peppers, chopped
- 2 medium red peppers, chopped
- 1 can chopped tomatoes (15 oz), drained, reserve juice
- 1 small can tomato paste (6 oz)
- 2 bay leaves
- 2 Tbsp chili powder
- 1 tsp oregano
- 1 Tbsp Beef Better Than Boullion or 3 cubes
- salt and pepper
Season the meat with salt and pepper. Brown meat in a large skillet or dutch oven. Layer onion and celery in bottom of crock pot. Add meat on top with all of the juices. Add drained tomatoes, bay leaves and peppers to crock pot. In a small bowl mix the reserved tomato juice with the rest of the ingredients until it forms a slurry. Pour over meat and vegetables in crock pot.
