Cuban-Style Beef

Rub one beef chuck roast with oregano, cumin, and 1/2 teaspoon each salt and pepper. In 12-inch skillet, heat vegetable oil on medium-high until very hot. Brown roast on all sides. Transfer to 6- to 7-quart slow cooker bowl.

To skillet, add onions, green and red peppers, garlic, water, and 1/4 teaspoon salt; cook on medium-high 2 to 4 minutes or until slightly softened, stirring. Add rushed tomatoes. Simmer 4 minutes, stirring. Transfer vegetables and liquids to slow cooker bowl.

Cover; cook 10 hours on Low or until tender.

Shred meat (discard fat and gristle). With slotted spoon, transfer vegetables to large serving bowl. Stir in meat, pimiento-stuffed green olives, and 1/4 teaspoon salt. Serve with yellow Spanish rice. Garnish with parsley, if desired.