Bev's Recipe Collection

• 4 lb round roast, cut 1/4″ thick
• olive oil
• 1 medium onion, chopped
• 1/2 C chopped green pepper
• 1/2 C chopped red pepper
• 2 T fresh cilantro, chopped
• 2 cloves garlic, minced
• 2 T lime (or lemon) juice
• 1 t salt
• 1 can Rotel

Place meat in slow cooker. Pour a generous amount of olive oil over meat; stir. Combine remaining ingredients in mixing bowl and and spoon over meat. Lift meat slightly to allow the veggie mixture to seep around it. Cover and cook on low for 8-10 hours (high: 4-5 hours).

Excellent over jasmine rice with a side dish of zucchini and yellow squash.

adapted from Rival’s Owner’s Guide