Crock Pot Carne Guisada - cooking recipe

Ingredients

2 -3 lbs rump roast, cubed or 2 -3 lbs chuck roast, whole
2 minced garlic cloves
3 fresh jalapenos, chopped, seeds and stems removed
1 small onion, chopped
2 cups beef stock
1 (6 ounce) can tomato paste or (8 ounce) can tomato sauce
1/2 teaspoon salt
2 teaspoons cumin
2 teaspoons chili powder
2 tablespoons cornstarch

Preparation

*METHOD 1: If using rump roast, simply place all ingredients into crock pot. Whisk corn starch in with a bit of beef stock before adding to the pot.
Cook on low for 6-7 hours.
For best results, stir all ingredients about 1-2 hours into cooking.
*METHOD 2: If using chuck roast, brown both sides of the roast in a pot before putting it in the crock pot. My new favorite thing to do is to completely omit the crock pot. I brown the chuck roast in a dutch oven, then add remaining ingredients and cook it in a 300 degree oven for about 4 hours, or until the meat is so tender that it pulls apart easily with a fork.
The tenderness of method 2 (with dutch oven) is absolutely mouth-watering!
If using a chuck roast, don't forget to pick out all the pieces of fat before serving. You wouldn't want to bite into a piece of that!
Try it whichever way you like, you won't be disappointed!