1jalapeno pepperseeded and diced into small pieces
6chopped garlic cloves
1tablespoon ground cumin
2teaspoons chili powder
1teaspoon dried oregano
2cups low-sodium chicken broth
Cut chuck roast into bite-sized pieces and season with salt and pepper. Heat 1 tablespoon of cooking oil in a large skillet on medium-high and cook meat until browned on all sides, when the meat is browned place into a 5 or 6-quart slow cooker.
You may need to cook the meat in two batches. When the meat is removed add remaining oil and add chopped onion, tomatoes, chopped bell pepper, diced jalapeno pepper, chopped garlic. When the onions have almost become translucent add spices, flour, and stir to combine.
When the onions have cooked through add chicken broth and diced tomatoes. Scrape the browned bits up from the bottom of the skillet. Place the meat back into the slow cooker.
Place lid on the slow cooker and cook on high for 4 1/2 hours. Place cut potatoes and cut carrots into the slow cooker and cook for the remaining 1 1/2 hours.
It may be cheaper to buy the whole roast and cut it up yourself. That way you can also trim it the way you desire.
This recipe requires about 30 minutes of active cooking and then 6 hours in your crockpot.
Serve with Mexican Rice and flour or corn tortillas.
Store in the refrigerator in an air-tight container. It tastes better the next day!