Shredded Beef with Peppers and Onions

Fast and Easy, this Shredded Beef with Peppers and Onions is full of Cuban flavors and oh, so good!

Scale

3 cloves garlic, pressed

2 teaspoons dried oregano

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon black pepper

1 boneless beef chuck roast – 2 lbs

2 large red bell peppers, seeded, cored and sliced

2 medium yellow onions, cut in chunks

1/4 cup fresh squeezed orange juice

1/2 cup fresh squeezed lime juice

1 avocado, sliced

Fresh cilantro

Combine the garlic, oregano, cumin, salt and pepper and rub onto the roast.

Place peppers and onions in the bottom of the slow-cooker and pour the orange juice and lime juice on top.

Place roast on top of that and cook on high for 4-5 hours (6 if frozen!) or 8 to 10 hours on low.

Remove the roast from the slow-cooker and place on cutting board and shred with two forks.

Place it back in slow-cooker with the peppers and onions.

Serve over cauliflower rice, regular rice, or polenta.

Find it online: https://mylifeasrobinswife.com/shredded-beef-peppers-onions/