Cuban Shredded Beef

I made this today. It makes a lot, so I froze the left overs for later. This would probably also be good made with a pork roast. I used a red bell pepper instead of green, hickory smoked salt for the regular salt and garlic pepper for the black pepper. It had a nice smoky flavor. This a "Mr. Food" recipe. I served it in tortillas. On the original recipe he just served it on a big roll.

Ingredients
4 to 6 servings
1 large green bell pepper, chopped
1 medium-sized yellow onion, chopped
2 garlic cloves, chopped
1 (2-1/2- to 3-pound) bottom round roast
1 (8-ounce) can tomato sauce
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon salt
1 teaspoon black pepper

Directions
In a slow cooker (3-1/2 quarts or larger), combine bell pepper, onion, and garlic; place roast on top of vegetables.
In a small bowl, combine tomato sauce, chili powder, cumin, salt, and black pepper; mix well and pour over roast. Cover and cook on high setting 7 to 8 hours, or until meat pulls apart with a fork.

Turn off slow cooker and shred beef by pulling it apart with 2 forks. Stir beef mixture and allow to sit 5 minutes.