Crock Pot Carne Guisada

• 2 -3 lbs rump roast, cubed or 2 -3 lbs chuck roast, whole
• 2 minced garlic cloves
• 3 fresh jalapenos, chopped, seeds and stems removed
• 1 small onion, chopped
• 2 cups beef stock
• 1 (6 ounce) can tomato paste or (8 ounce) can tomato sauce
• 1/2 teaspoon salt
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 2 tablespoons cornstarch

1. *METHOD 1: If using rump roast, simply place all ingredients into crock pot. Whisk corn starch in with a bit of beef stock before adding to the pot.
2. Cook on low for 6-7 hours.
3. For best results, stir all ingredients about 1-2 hours into cooking.
4. *METHOD 2: If using chuck roast, brown both sides of the roast in a pot before putting it in the crock pot. My new favorite thing to do is to completely omit the crock pot. I brown the chuck roast in a dutch oven, then add remaining ingredients and cook it in a 300 degree oven for about 4 hours, or until the meat is so tender that it pulls apart easily with a fork.
5. The tenderness of method 2 (with dutch oven) is absolutely mouth-watering!
6. If using a chuck roast, don't forget to pick out all the pieces of fat before serving. You wouldn't want to bite into a piece of that!
7. Try it whichever way you like, you won't be disappointed!

rump roast, garlic, fresh jalapenos, onion, beef stock, tomato paste, salt, cumin, chili powder, cornstarch

Taken from www.food.com/recipe/crock-pot-carne-guisada-358737 (may not work)