All recipes are meant to be played with and not exact.

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APPROX: 6 pounds Trietsch Farms Chuck Roast

4 Red Bell Peppers

1 Bulb Garlic cut in quarters

6 tablespoons Olive Oil

4 Teaspoons Kosher Salt

2 Teaspoons Course black pepper

2 Large Onions

Approx 6 Chipotle Peepers in Adobo Sauce

2 Tablespoons Paprika, Smoked If you have it

2 Cups Beef Stock

30 oz Diced tomatoes

Cilantro and Sour Cream for Garnish

1. 1. Pre heat Broiler or oven to 450 Quarter and core Red peppers toss with the Garlic and 2 tablespoons Olive oil in a large bowl. Space peppers on a Large Sheet tray and place in broiler to Blister and Blacken pepper skins, approx. 10 min. Cool and discard Skin it peels easy, Chop peppers and place garlic and peppers in slow cooker.

1. 1. Season Beef with Salt and Pepper. Heat remaining oil in heavy bottomed pan, preferably cast Iron. Brown beef over medium-high heat on all sides, then move to slow cooker

1. 1. In Pan scrap the browned bits from the bottom and Onions, chipotle peppers and Paprika. Then add the Stock and diced tomatoes. Then pour all this over the beef in the slow cooker

1. 1. Cover Beef and cook for about 6 hours at 300 or until beef is fork tender. Occasionally scoop liquid and pour over beef

1. 1. Remove the roast from the cooker and place on cutting board. Pull it apart with forks to bite sized pieces. Skim or remove any un-wanted fat. Stir beef back into Sauce.

1. Serve, garnished with Cilantro and sour cream