Ingredients

• 3 lbs chuck roast or 3 lbs beef shoulder
• 3 tablespoons oil
• 1 large onion
• 2 large bell peppers
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons pepper
• 1 tablespoon garlic powder
• 1 tablespoon cumin
• 3 tablespoons flour
• 1 (12 ounce) can mild Rotel tomatoes & chilies
• water, to equal 2 cups total liquid
• 1 (4 ounce) can tomato sauce

Instructions

1. cut roast up into bite-sized chunks, discarding fat.

2. brown beef well in oil on all sides.

3. chop onion and peppers, and add to pot. Cook 7 min or so, until softened.

4. Add all spices and flour, and stir. Mixture will be thick. Cook 2 minutes.

5. Combine can of tomatoes in measuring cup with water to equal 2 cups, then add to pot.

6. Bring to boil.

7. Turn to simmer, cover and cook 2 hours, stirring occasionally.

8. Add 4oz tomato sauce and cook another 15 minutes.

9. Dish is finished when beef is very tender, and flakes with fork.