A flavorful and hearty Mexican-inspired beef dish, perfect for a comforting meal.
Prepare the vegetables by slicing the bell peppers and onion, and mincing the garlic.
Use a sharp knife for even slices and to make the prep work easier.
Place the beef roast in the slow cooker and add the prepared vegetables on top.
Ensure the beef is evenly covered with the vegetables for uniform cooking.
Add the diced tomatoes, tomato paste, chili powder, salt, and black pepper to the slow cooker. Stir gently to combine.
Mixing the ingredients ensures the flavors are evenly distributed.
Set the slow cooker to low and cook for 8 hours, or until the beef is tender and easily shredded.
If you're short on time, you can cook on high for 4 hours, but low and slow yields the best flavor.
Serve the beef with the cooked vegetables and garnish with fresh cilantro.
Pair with rice or tortillas for a complete meal.
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