Servings: 6

2 red peppers, sliced 2 red peppers, sliced
1 onion, sliced 1 onion, sliced
2 pound beef chuck roast, cut into several large pieces 2 pound beef chuck roast, cut into several large pieces
2 teaspoons garlic, minced 2 teaspoons garlic, minced
1 teaspoon ground cumin 1 teaspoon ground cumin
1 teaspoon chili powder 1 teaspoon chili powder
1 teaspoon salt 1 teaspoon salt
1 teaspoon pepper 1 teaspoon pepper
14½ ounce can diced tomatoes with onion and garlic 14½ ounce can diced tomatoes with onion and garlic
8 ounce can hot or plain tomato sauce 8 ounce can hot or plain tomato sauce
2 tablespoons vinegar 2 tablespoons vinegar
3 bay leaves 3 bay leaves

Arrange red pepper and onion slices in a slow cooker.
Top with beef; sprinkle with garlic and seasonings.
Pour undrained tomatoes, tomato sauce, water, and vinegar over beef; add bay leaves.
Push beef down until mostly covered by tomato mixture.
Cover and cook on low setting for 6 to 8 hours, until beef can be shredded easily.
Shred beef using 2 forks; discard bay leaves.
Keep warm in slow cooker until ready to serve.