phywriter.com|Prone to occasional grandiloquence

I got this recipe (or a variation of it) from a co-worker at Parker Pen in Janesville, WI, in 1995. It’s been making my wife purr for thirteen years. She’s from the Southwest and really likes food that evokes the region.

What You’ll Need:

* Crock pot / slow cooker
* 4 to 5 lb. chuck roast (serves 4 to 6)
* 1 cup flour (for dredging, optional)
* 1 green bell pepper (sliced)
* Favorite seasonings (see suggestions)
* 2 to 3 tbsp. of olive oil
* 1 cup of water
* 5 beef bouillon cubes
* 1 box taco shells (we prefer white corn)
* 1 can refried beans
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