Christmas Eve dinner started at 11am done by 6pm, high setting in our crockpot. We enjoyed as sliders and on also on fresh made tortillas, both ways were super delicious, with the hint of Captain Morgan Rum, nutmeg and bite of the pepper flakes and amazingly tender 🥩 beef!
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2 lb chuck roast
4-5 Carrots cut In 2” pieces
1 onion cut In chunks
3-4 garlic cloves
16 oz can diced tomatoes no salt
1 shot-glass filled with Rum
1 teaspoon cumin
1/2 teaspoon nutmeg
1/2 teaspoon pepper flakes
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon dried or fresh rosemary

Sear both sides of beef In a frying pan In oil or olive oil add the onions and salt, until nicely brown.
Add beef, onions, garlic cloves and cut carrots to crockpot. Set at high setting.
Add diced tomatoes to frying pan and Let sit a few minutes so Tomatoes will absorb remaining beef juices.
Add Tomatoes to crockpot.
Add All Ingredients, rum, cumin, pepper flakes, nutmeg, salt, and rosemary.

Let beef cook on high estimately 6 hours or until tender, and taste and add a little more salt to taste.

Midway during its cooking, I cut roast In four chunks In the crockpot to allow to cook faster and to allow It to cook more thoroughly.

Tear beef wvery easily with fork and Enjoy this tasty beef on Hawaiian rolls as sliders or on a tortilla.

Merry Christmas and Happy Holidays folks!🎄‪@klarerio5140‬