Spicy Pepper Steak Tacos

Preheat oven to 300°F. Place roast in a Dutch oven or covered roasting pan (see note below). Generously coat all sides with salt and pepper, chili powder, and cumin. Add onions, bell peppers, garlic, tomato bouillon, oregano, and red pepper flakes to the pot. Add 1/2 to 1 inch of water to the pot.

Cover, move to the oven, and cook 3-4 hours, until falling apart. Halfway through cooking time, taste the sauce and add more chili or red pepper if you want to crank up the heat. At the end of cooking time, remove roast from oven and pull into shreds with 2 forks.

Spoon onto tortillas and top with a dollop of sour cream and a sprinkle of cheese. Enjoy!

Note: Optionally, you can dump everything in a slow-cooker and cook on medium for 6-8 hours.