INGREDIENTS

• 1 (3 – 3 ½) pound chuck roast
• 1 onion, sliced
• 4 teaspoons minced garlic
• 2 ½ teaspoons dried oregano
• 2 teaspoons cumin
• 2 teaspoons paprika
• 2 teaspoons salt
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• ⅛ teaspoon ground cloves
• 1 (14.5 ounce) can diced tomatoes
• 2 bay leaves

Add Later:

• 3 bell peppers (I use a combo of green, red and yellow), sliced
• Green olives with pimentos, garnish

INSTRUCTIONS

Instant Pot:

1. Add all of the ingredients (except the ones listed under add later) to an Instant Pot.
2. Secure the lid, close the valve and cook for 90 minutes.
3. Naturally release pressure.
4. Shred the beef using two forks.
5. Press the sauté button, add the bell peppers and cook for 4-5 minutes, or until tender.
6. Stir in the green olives..

Slow Cooker:

1. Add all of the ingredients to a slow cooker.
2. Cook on low for 7-8 hours, or until the meat is tender.
3. Remove the lid and use two forks to shred the beef.
4. Stir in the bell peppers and cook on low for another hour.
5. Serve with green olives.

NOTES

• I suggest waiting to add the bell peppers until the end so they don’t get too mushy and dissolve into the stew.
• I also recommend using different colored bell peppers. Yellow and red bell peppers are sweeter than green and the sweetness compliments the stew.

Nutrition Facts.

Serves 10 Calories Per Serving: 207