2-4 lbs beef (chuck roast, brisket, or flank steak)
2 bell peppers (any color you like)
1 onion (yellow or white)
26 oz. chopped tomatoes
1/4-1/2 head garlic, pressed or finely minced
2-4 bay leaves
1/2 Tbsp dried oregano
1 Tbsp cumin
Sea salt
Black pepper
Coarsely chop the peppers and onion and press or mince the garlic. Add all of the ingredients (except the beef) to the slow cooker and gently stir to combine. Place beef on top. Cook on low for approximately 8-10 hours.
The meat is done when it is easily shredded with a fork. Leave meat in the slow cooker and carefully shred it and mix with the sauce. Remove bay leaves and discard. Garnish with fresh chopped cilantro.