4 to 6 Servings
1 Large Green Bell Pepper, Chopped
1 Medium-sized Yellow Onion, Chopped
2 Garlic Cloves, Chopped
1 ( 2-1/2 to 3 Pound ) Bottom Round Roast
1 ( 8 Ounce ) Can Tomato Sauce
2 Teaspoons Chili Powder
2 Teaspoons Cumin
1 Teaspoon Salt
1 Teaspoon Black Pepper
Step 1. In a slow cooker ( 3-1/2 quarts or larger), combine bell pepper, onion and garlic; place roast on top of vegetables.
Step 2. In a small bowl, combine tomato sauce, chili powder, cumin, salt and black pepper; mix well and pour over roast. Cover and cook on high setting 7 to 8 hours, or until meat pulls apart with a fork.
Step 3. Turn off slow cooker and shred beef by pulling it apart with 2 forks. Stir beef mixture and allow to sit for 5 minutes.
NOTE: Serve with rice and beans or on a crusty roll.