Easy Ropa Vieja Stew

• 2 lbs boneless beef chuck roast, cut in half
• 2 tablespoons olive oil
• 2 large onions, coarsely chopped
• 2 large green peppers, coarsely chopped
• 4 jalapeno peppers, seeded and minced
• 1 habanero pepper, seeded and minced
• 3 (14 1/2 ounce) cans diced tomatoes, undrained
• 1/2 cup water
• 6 garlic cloves, minced
• 2 tablespoons minced fresh cilantro
• 4 teaspoons beef bouillon granules
• 2 teaspoons pepper
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 cup pimento stuffed olive, coarsely chopped
• hot cooked rice (optional)

1. In a large skillet, brown beef in oil on all sides. Transfer meat to a 5-qt. slow cooker. Add onions and peppers. Combine tomatoes, water, garlic, cilantro, beef bouillon, pepper, cumin and oregano; pour over vegetables.
2. Cover and cook on low for 6-8 hours or until meat is tender. Remove beef; cool slightly. Skim fat from cooking juices; stir in olives. Shred beef with two forks and return to slow cooker; heat through. Serve with rice if desired. Yield: 8 servings.

chuck roast, olive oil, onions, green peppers, peppers, pepper, tomatoes, water, garlic, fresh cilantro, beef bouillon granules, pepper, ground cumin, oregano, pimento stuffed olive, rice

Taken from www.food.com/recipe/easy-ropa-vieja-stew-469075 (may not work)