3.1/5
(10 Votes)
Ingredients
- 2 -3 LB CHUCK ROAST TRIMMED AND CUBED
- 1 LARGE ONION DICED
- 2 CLOVES GARLIC
- 1 RED BELL PEPPER SEEDED AND DICED
- 1 GREEN BELL PEPPER SEEDED AND DICED
- 4 STRIPS BACON CHOPPED
- 7 OUNCE CAN DICED CHILIES, DRAINED
- 1/2 TSP DRIED THYME
- 1/2 TSP GROUND THYME
- 1/4 TSP GROUND NUTMEG
- 1 CUP BEEF BROTH
- SALT TO TASTE
- 3/4 TSP PEPPER
- 3 LARGE POTATOES PEELED AND CUBED
- 4 LARGE CARROTS PEELED AND SLICED
Preparation
Step 1
ADD IN INGREDIENTS INTO CROCK EXCEPT FOR CARROTS AND POTATOES MIX THROUGHLY ADD IN CARROTS AND POTATOES COOK ON LOW 6 TO 7 HR AND SERVE
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