Careme

Ingredients

• Angus Beef Round Roast 1 lb (or any lean roast/cubed beef) $8.99 (reg) / 1 lb
• Fresh Orange Bell Pepper 1 bell pepper, diced $1.67 (sale) / 1 ct
• Kroger® Yellow Onion 3 lb Bag 1/2 large onion, diced $1.99 (sale) / 3 lb
• Garlic 3 cloves, minced $0.60 (sale) / 1 ct
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 2 cups $1.67 (sale) / 32 oz
• Fresh Roma Tomato 2 Roma tomatoes, diced (or 1 large tomato diced) $0.99 (sale) / 1 lb
• Kroger® Jumbo Russet Potatoes 2 large russets (about 12–16 oz each) $5.99 (sale) / 8 lb
• Living Lettuce Bibb 1 head, leaves separated $2.50 (sale) / 1 ct
• Cucumber 1, thinly sliced $0.80 (sale) / 1 ct
• Olive oil 1 Tbsp
• Chili powder 1 1/2 tsp
• Ground cumin 1 tsp
• Smoked paprika 1 tsp
• Kosher salt To taste
• Black pepper To taste
• Optional toppings: yogurt/sour cream, shredded cheese, hot sauce, cilantro As desired

Instructions

1. Prep: Scrub 2 large russet potatoes. Pierce each potato 6–8 times with a fork. Bake at 425°F for 45–60 minutes (do this near dinnertime), or microwave 8–12 minutes total, turning halfway, until tender.
2. Prep: Dice 1 bell pepper, dice 1/2 large onion, mince 3 garlic cloves, and dice 2 Roma tomatoes.
3. Season beef: Pat the 1 lb beef roast dry. Season with 1 tsp kosher salt, 1/2 tsp black pepper, 1 1/2 tsp chili powder, 1 tsp cumin, and 1 tsp smoked paprika.
4. Optional quick sear (stove, 5 minutes): Heat 1 Tbsp olive oil in a skillet over medium-high. Sear beef 2 minutes per side just to brown (adds flavor).
5. Slow cooker: Add diced onion, diced bell pepper, minced garlic, and diced tomatoes to the slow cooker. Add 2 cups chicken broth. Nestle the seasoned (and seared, if you did) beef into the liquid.
6. Cook: Cover and cook on LOW 6–8 hours or HIGH 3–4 hours, until the beef shreds easily.
7. Shred + reduce: Remove beef to a board and shred with 2 forks. If the broth seems thin, leave the lid off and cook on HIGH 10–15 minutes to reduce a bit. Return shredded beef to the pot and taste; add salt if needed.
8. Quick side salad: Toss Bibb lettuce leaves with sliced cucumber. Dress simply with olive oil + a pinch of salt + pepper (and a squeeze of citrus if you have it).
9. Serve: Split each baked potato. Top with a big spoonful of the slow-cooker beef and some of the peppery broth. Add optional yogurt/sour cream or cheese if you like. Serve with the crunchy lettuce-cucumber salad on the side.