INGREDIENTS
•
1 (28 oz) can Las Palmas Red Chile Sauce
•
3 beef bouillon cubes
•
2 Tablespoons chili powder
•
1 Tablespoon ground cumin
•
1 Tablespoon oregano leaves
•
2 teaspoons onion powder
•
1 teaspoon garlic powder
•
1 teaspoon finely ground black pepper
•
1 (5 lb) beef chuck roast, trimmed of most visible fat
Go To Recipe