Enough of that, now on to the recipe and how it came about. I mentioned to you a few weeks back about being blessed with a huge amount of food. My pantry is still very full and I have what I need to create lots of recipes.
While looking in the pantry looking for ingredients of a recipe I saw online I thought, why? I have what I need here to create most anything. Let's get back to the basics and create.
Several weeks ago we visited our local butcher and then I had to go out of town for a family emergency. There is quiet a bit of meat in the freezer that needs to be used. One was a lovely chunk of chuck steak. Unfortunately my husband had a tooth pulled and can't chew tough or thick meat.
Solution? Crock pot!
This is what I decided on, and man was it a big hit.
Beef Verde-crock pot meal
These items were placed in order bottom to top in the crock pot.
1 can petite diced tomatoes
1/2 tsp cilantro
2 tsp parsley
1 TBSP paprika
3 TBSP yellow split peas (dry)
1 cup water
chuck roast 1 1/2 lbs
Garlic and Lime Verde salsa restaurant style (PACE)
5 long salad sweet peppers, sliced
small bag (VIGO) saffron rice (cook in a medium sauce pan)
Allow to cook for 6 hours on high or until the meat is so tender you can break it up with a spoon. Serve over saffron rice.