~2 lb beef shoulder roast, cap fat removed if still on
1 14oz can crushed tomatoes
2 lrg cubanelle peppers, sliced (or 1 lrg green bell pepper)
1 lrg clove of garlic, roughly chopped
1 chipotle in adobo, roughly chopped
salt and pepper
Liberally salt and pepper beef. I cut my roast in 3 pieces for faster cooking. Place in Crock Pot. Add the rest of the ingredients.
Cook on HI for about 3 hours, until beef easily shreds apart. (LO for 6-8 hours).
Serve as you like. Surprise, surprise, we made ours into tacos.