Like so many good stew recipes, it can be difficult to determine the origin of this recipe. Some call it a Texan dish, while others claim that its roots are farther south, coming from the island of Cuba. Wherever this dish first called home, it's packed with protein and has a ton of vegetables that deliver all the vitamins and minerals a body needs.
Chuck roast is best used for this stew due to the long cooking time required. For a traditional stew, that roast can be cut into bite-size pieces and simply added to the slow cooker. Or, for a more rustic feast, the roast can be added in its entirety and shredded right at the end. However this stew is served, it's guaranteed to feed a crowd and be a hit at any dinner table.