Shelly's Recipe

TEX-MEX SLOPPY JOES

Category: Sandwiches

4 lb chuck roast, cut into four large chunks
6 cloves garlic
2 cans Ro-Tel tomatoes
3 canned chipotle peppers
1 large red bell pepper, diced
1 large yellow onion, diced
1 tsp oregano and cumin
2 tbsp chili powder
2 tbsp brown sugar
1 bay leaf
1 tbsp canola oil
1/4 cup apple cider vinegar
1/2 cup of water

Puree in a blender the tomatoes, garlic and chipotle peppers.

In a large pot, at medium-low heat, add the canola oil and then brown the meat on all sides, a couple of minutes per side. Remove the meat. Add the diced onion and red bell pepper to the pot and cook for ten minutes. Place the meat back in the pot and add the tomato blend and the rest of the ingredients. Turn the heat up to high. When pot comes to a boil, turn the heat down to low and let it simmer, uncovered.

Stir the pot occasionally (and add more water if liquid gets too low), cook the meat for four hours or until it is soft and starts to shred when touched. Remove the meat and shred it with two forks. Place shredded beef back in the pot and combine the meat with pot juices. Serve on buns or in flour tortillas. Serves 8-10