The original recipe we found called for marinating and broiling the meat before finishing in a skillet. We thought that slow cooking it in a crockpot sounded much easier!
Serves 6 - 8
- 1¾ - 2 lbs (800-900gr) inside round roast
- 2 Tbsp oil for frying (grapeseed, camellna, avocado)
- ¼ cup water
- 1 medium onion, finely chopped
- 1 red bell pepper, seeded and finely chopped
- 2 garlic cloves, minced
- 1 large can chopped tomatoes
- ½ Tbsp Worchestershire sauce
- 2 tsp ketchup
- 1 tsp salt
- ½ tsp ground black pepper
- ¼ tsp The Epicentre Roasted Ground Cumin
- rice and black beans for serving alongside
Heat the oil in a cast iron skillet or Dutch oven over medium-high heat. Brown the roast on all sides and then transfer to a large slow cooker. Add the water to loosen the brown bits. Add the onion and bell pepper and sauté until softened. Add the garlic to sauté for a minute more. Transfer the veggies to the crockpot. Add the large can of tomatoes with their liquid. In a small bowl, whisk together the worchestershire, ketchup, salt, pepper, and cumin.
Cover with the lid and set the slow cooker to medium for 5 to 7 hours until the meat is tender and falling apart. (All slow cookers are a little different, so use the setting and time that you would for pulled pork or chill).
Meanwhile, cook 6 - 8 servings of rice. Drain a can of black beans and heat through in a saucepan on the stove.
When the meat is very tender, remove it from the slow cooker and place on a cutting board. Shred with forks while it is still warm. Place the meat back in the slow cooker and toss with the cooking liquid.
Place a serving of rice to the side on each plate with some black beans. Add a serving of the shredded beef in the centre. Guests can mix them together as desired.
A smoky chipotle hot sauce would be the best accompaniment for folks who want to spice it up. Cornbread would also go nicely with this hearty dish.