Ingredients:

  • 1.5 lbs (680g) beef chuck roast, cut into 1-inch cubes
  • 1 tbsp (15ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 bell pepper (any color), chopped (approx. 1 cup)
  • 1 (15 oz / 425g) can diced tomatoes, undrained
  • 1 (15 oz / 425g) can black beans, rinsed and drained
  • 1 (15 oz / 425g) can corn, drained
  • 1 cup (200g) long-grain rice, uncooked
  • 2 cups (475ml) beef broth
  • 1 packet (approx. 1 oz / 28g) taco seasoning
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, sour cream, salsa, chopped cilantro, avocado

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Brown beef cubes in batches on all sides; this adds great flavor, but can be skipped for simplicity.
  2. Place chopped onion, garlic, and bell pepper in the bottom of the slow cooker.
  3. Layer browned beef (if seared), diced tomatoes, black beans, corn, uncooked rice, beef broth, taco seasoning, chili powder, cumin, salt, and pepper into the slow cooker.
  4. Gently stir all ingredients to ensure everything is evenly distributed.
  5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until beef is tender and rice is cooked. Note: Cooking times may vary depending on your slow cooker.
  6. Use two forks to shred the beef within the slow cooker.
  7. Let the mixture rest for 10 minutes before serving. Garnish with your favorite toppings and serve hot.