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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From the Kitchen of Julie Hutson, Callahan, Florida. This is surprisingly yummy to have such simple ingredients. Ingredients:
1 (3-lb.) boneless beef rump roast |
salt and pepper to taste |
1 tablespoon vegetable oil |
1 (12-oz.) jar mild banana pepper rings |
1 (15-oz.) can beef broth |
3 garlic cloves, minced |
tortilla chips |
1 (15-oz.) can black beans, rinsed |
tomatoes, chopped |
onion, finely chopped |
shredded monterey jack cheese |
cilantro, avocado, and sour cream |
Directions:
1. Season roast with salt and pepper. Brown all sides of roast in hot oil in a large skillet over high heat. Place in a 6-qt. slow cooker. Add banana pepper rings, beef broth, and garlic. Cover and cook on LOW 8 hours or until meat shreds easily. Transfer to a cutting board, reserving liquid in slow cooker. Shred roast; return to slow cooker. Keep warm on LOW. Preheat oven to 350°. Place tortilla chips on a baking sheet; top with shredded beef, black beans, tomatoes, onion, and cheese. Bake 10 minutes. Serve with cilantro, avocado, and sour cream.
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