4 lb Boneless chuck roast
1 lg White onion, thin sliced
1 Sweet Bell pepper,
-thinly sliced *
1 cn Beef broth (not condensed)
* (I'd personally substitute several roasted Anaheim or Poblano
peppers, but Bell would be a safer choice for the heat-shy.)
Lay half the onions and peppers in a large heavy stewing pot. Add
the roast, and cover with the remaining peppers.
Add enough beef broth to come about halfway up the side of the
roast. Cover, and cook over medium-low heat, turning the roast
occasionally, until the meat is virtually falling apart (3- 4
hours). If you have a crock pot, all day (without turning) is
fine.
Remove the roast from the pot, pull off and discard any remaining
fat, and using a fork or your fingers, pull the lean meat into
shreds. Mix in the onions/peppers and enough of the de-fatted
cooking liquid to form a juicy, but not soupy mixture. Season to
taste with salt. This will reheat very well, or hold nicely in a
chafing dish.
