From Stop and Shop
Serve this spicy meat over rice or in tortillas.
1 1/2 cups beef broth, divided use
1 envelope dry onion soup mix
1 tsp ground cumin
1-2 tsp chili powder*
1/2-1 tsp crushed red pepper*
1/2-1 tsp black pepper*
1/2-1 large fresh jalapeno chile pepper, seeded and diced*
1 medium fresh tomato, chopped
3 lbs. bottom round roast, cut in bite-size pieces and trimmed of fat
3 Tbsp vegetable oil, divided use
1/2 cup flour
*Note: The larger amounts of spices and peppers will make it very hot and spicy.
Place 1 cup broth, soup mix, spices, jalapeno pepper and tomato in slow cooker; turn to high. Dust meat with flour.
Place 2 Tbsp. oil in a large skillet and heat on medium-high. Brown meat in batches to prevent crowding, and add to slow cooker.
When all meat is browned, add remaining beef broth to skillet and scrape brown bits from bottom of skillet. Add broth to slow cooker. Reduce heat to low, cover and cook 8 to 10 hours (Meat will be tender after 4 hours).
Serve your Ranchero Beef topped with cilantro and sour cream if desired.