1 lb. beef chuck roast (I like to trim outer fat)
1/2 cup tomato sauce
1/4 cup diced tomatoes
1/4 cup diced green bell pepper (about 1/2-inch chunks)
1/4 cup diced red bell pepper
1/4 cup diced celery
1 tbsp. minced garlic
1 tbsp. oregano (fresh is best)
1/2 tsp Tabasco sauce
2 tsp. salt
1 tsp. black pepper
1 bay leaf (optional)

Combine all ingredients, cook on LOW in Crock-Pot for 6 hours. Check meat for tenderness. Cook longer if necessary.

When meat is tender, shred with a fork. Place shredded meat over cooked white rice and top with the sauce that is left in the Crock-Pot. REALLY GOOD!

This will serve 2 to 3.

Submitted by: Angel