• 1.5-2 lbs (700-900g) beef rump roast, trimmed of extra fat (if you’d like)
• 6-8 garlic cloves, peeled
• 2-4 bay leaves
• ¼ cup (60ml) apple cider vinegar
• ¼ gluten free beef broth (or water would work)
• 1 yellow onion, roughly chopped
• ½ red onion, roughly chopped
• 1 tablespoon cumin
• 2 chipotle peppers in adobo sauce, roughly chopped
• 1 tablespoon adobo sauce (from the can of chipotle peppers)
• 1 container of chopped mushrooms (optional)
• 1 16oz (500g) can tomato sauce
• 1 12-16oz (375-500g) can green chiles
• 1 tablespoon chipotle chili powder
• 2 teaspoons cayenne pepper
• 1 teaspoon ground red pepper
• ½ teaspoon nutmeg
• ¼ teaspoon ground cloves
• salt and pepper, to taste
• (optional) 1 red onion, chopped roughly
• (optional) 1 red pepper, chopped roughly
• (optional) 1 green pepper, chopped roughly
• (optional) ½-1 jalapeño, thinly chopped
• (optional) 2 tablespoons olive oil
• (optional) coriander(cilantro) and green onions (scallions) to top off
Add to your crock pot: garlic cloves, bay leaves, apple cider vinegar, broth, chopped onions, cumin, chipotle pepper and sauce, and rump roast. Mix ingredients around to help coat the rump roast.
Cover and let cook for 6 hours on high or 8 hours on low. Run a fork along the rump roast at the end of cooking to make sure it is done and easily shreddable.
Once the roast is done cooking:
1. Pull out the meat and shred it on a plate.
2. Then use a slotted spoon to scoop out all the onions, garlic cloves and mushrooms. Put those ingredients either on top of the shredded meat or in a separate bowl–it will all be going back into the crock pot anyways. Discard the bay leaves and liquid mixtures.
3. Add the shredded meat and onions, garlic cloves and mushrooms back to the crock pot.
4. Add in tomato sauce, green chiles, and spices. Mix thoroughly
5. Let cook on high for 1.5-2 hours.
While the meat is finishing cooking:
6. Slice up your onions, peppers, and jalapeño.
7. Heat up your fat of choice under medium-high heat and first add your onions.
8. Let the onions cook down for about 3 minutes, then add your peppers and jalapeño.
9. Add about 1-2 tablespoons of water to your pan and cover with a lid. Let those veggies cook down, randomly stirring them at times so they don’t burn.
10. Add a bit of salt and pepper to the veggies after they’ve cooked for 8-10 minutes.