2 lbs Chuck roast, cut into 1-inch pieces
1 tbsp Olive oil
Salt and pepper
1 lb Ground beef
1 Large onion or 2 medium, diced
2 Bell peppers, diced
2-3 cups zucchini, diced
1 cup Mushrooms, roughly chopped
5 Garlic cloves, minced
1 (28 oz) can Tomato sauce
1 (13.5 oz) can fire-roasted tomatoes, diced
1 (4 oz) can, mild green chilies
2 cups Beef stock
2 Bay leaves
1 tbsp Garlic powder, granulated
1/3 cup Chili powder
2 tbsp Cumin
Cilantro stems removed
Green onions, chopped
In a large skillet or your slow cooker if it has a browning feature, heat olive oil over medium-high heat. Generously season the chuck roast pieces with salt and pepper. Brown all sides of the meat working in small batches and then set aside. (This step can be omitted, but we feel it contributes to the beautiful texture of the meat.)
Using the same skillet, brown the ground beef. Drain off the fat into a heatproof bowl.
Place the browned chuck roast and ground beef in your slow cooker along with all other ingredients and cook for 4 hours on high or 8 hours on low. Once finished, stir, breaking up any large pieces of ground beef, and adjust the salt and pepper to your liking.
Serve with slivered jalapeños, avocados, cilantro, and green onions. Enjoy!
Inspired by The Whole 30