2 lbs. beef chuck roast
2 carrots (peeled and chopped)
2 jalapenos (tops removed, chopped)
2 medium peppers (tops removed, chopped)
1 medium onion (diced)
4 medium radishes (tops removed, cut in half)
1-2 sweet potatoes (cut into chunks)
1 8-oz. can pineapple chunks
1 14.5-oz. can stewed tomatoes
2 cups frozen corn
1 14-oz. can coconut milk
1/4-cup canola oil
1-tablespoon garlic powder
1-tablespoon ground cumin
Salt and pepper to taste


Heat oil in frying pan over medium-high heat. Season roast with garlic, cumin, salt, and pepper; brown on both sides. Remove roast from pan; put in slow cooker with remaining ingredients. Cover and cook on low about 8 hours.