Spicy Pepper Steak Tacos

• 3 pounds Beef Chuck Roast
• Salt And Pepper
• 2 Tablespoons Chili Powder
• 1 Tablespoon Ground Cumin
• 1 whole Onion, Sliced
• 1/2 Red Bell Pepper, Thinly Sliced
• 1/2 Green Bell Pepper, Thinly Sliced
• 3 cloves Fresh Garlic, Minced
• 1 Tablespoon Tomato Bouillon
• 2 teaspoons Dried Oregano
• 2 teaspoons Red Pepper Flakes
• 12 Small Flour Tortillas
• Sour Cream, To Serve
• Shredded Cheddar Or Monterey Jack Cheese, To Serve

1. Preheat oven to 300 degrees F. Place roast in a Dutch oven or covered roasting pan (see note below).
2. Generously coat all sides with salt and pepper, chili powder, and cumin.
3. Add onions, bell peppers, garlic, tomato bouillon, oregano, and red pepper flakes to the pot.
4. Add 1/2 to 1 inch of water to the pot.
5. Cover, move to the oven, and cook 3-4 hours, until falling apart.
6. Halfway through cooking time, taste the sauce and add more chili or red pepper if you want to crank up the heat.
7. At the end of cooking time, remove roast from oven and pull into shreds with 2 forks.
8. Spoon onto tortillas and top with a dollop of sour cream and a sprinkle of cheese.
9. Enjoy!
10. Note: Optionally, you can dump everything in a slow-cooker and cook on medium for 6-8 hours.

roast, salt, chili powder, ground cumin, onion, red bell pepper, green bell pepper, garlic, tomato bouillon, oregano, red pepper, flour tortillas, sour cream, cheese

Taken from tastykitchen.com/recipes/main-courses/spicy-pepper-steak-tacos/ (may not work)