Carne al jugo (recipe from Chile)

3 Lbs. Roast Meat (it could be London Broil, chuck roast, etc.)
1 can stewed tomatoes
1 can of water
1/2 sliced bell pepper
1/2 sliced onions
2 minced cloves garlic
3 cubed carrots
1/2 tsp. cumin
1/2 tsp. oregano
salt & pepper to taste

This is a very easy recipe for Sunday. I cut up the roast and put it on my crock pot with all the rest of the ingredients. I let it cook for about 6 hours, until the meat is nice and tender. I serve it over mashed potatoes. If you want, you can thicken the juice, it will be more like a stew. My older son likes it that way! You can also serve it over rice. My favorite is mashed potatoes!
Sussy Gardner