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For the first round of cooking
- 1.5-2 lbs beef rump roast, trimmed of extra fat (if you'd like)
- 6-8 garlic cloves, peeled
- 2-4 bay leaves
- 1/4 cup apple cider vinegar
- 1/4 cup gluten free beef broth (or water would work)
- 1 yellow onion, roughly chopped
- 1/2 red onion, roughly chopped
- 1 tablespoon cumin
- 2 chipotle peppers in adobo sauce, roughly chopped
- 1 tablespoon adobo sauce (from the can of chipotle peppers)
- 1 container of chopped mushrooms (optional--I just needed to use it before it went bad)
For the second round of cooking
If you want to do a little extra work since your crock pot already did everything for you
- 1 red onion, chopped however you like
- 1 yellow pepper, roughly chopped
- 1 red pepper, roughly chopped
- 1 green pepper, roughly chopped
- 1/2-1 jalapeño, thinly chopped
- 2 tablespoons olive oil
- cilantro and green onions to top off
- Pull out your crockpot. Actually, just leave it on your counter like me. It gets used a lot. If it doesn't, shame on you!
- Add to your crock pot: garlic cloves, bay leaves, apple cider vinegar, broth, chopped onions, cumin, chipotle pepper and sauce, and rump roast. Mix ingredients around to help coat the rump roast.
- Cover and let cook for 6 hours on high or 8 hours on low. Run a fork along the rump roast at the end of cooking to make sure it is done and easily shreddable (word? I don't think so).
Once the roast is done cooking:
- Pull out the meat and shred it on a plate.
- Then use a slotted spoon to scoop out all the onions, garlic cloves and mushrooms. Put those ingredients either on top of the shredded meat or in a separate bowl--it will all be going back into the crock pot anyways. Discard the bay leaves and liquid mixtures.
- Add the shredded meat and onions, garlic cloves and mushrooms back to the crock pot.
- Add in tomato sauce, green chiles, and spices. Mix thoroughly
- Let cook on high for 1.5-2 hours.
While the meat is finishing cooking:
- Slice up your onions, peppers, and jalapeño.
- Heat up your fat of choice under medium-high heat and first add your onions.
- Let the onions cook down for about 3 minutes, then add your peppers and jalapeño.
- Add about 1-2 tablespoons of water to your pan and cover with a lid. Let those veggies cook down, randomly stirring them at times so they don't burn.
- Add a bit of salt and pepper to the veggies after they've cooked for 8-10 minutes.
Top the veggies off with your meat after it has cooked for a couple hours. So freagin' good.