- 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 ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- In a slow cooker (3-1/2 quarts or larger), combine bell pepper, onion, and garlic; place roast on top of vegetables.
- 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.
- Turn off slow cooker and shred beef by pulling it apart with 2 forks. Stir beef mixture and allow to sit 5 minutes.