3 pounds beef chuck roast
1 cup beef broth
1 (5.1 ounce) can whole peeled peppers
2 bay leaves
2 teaspoons ground cloves
1 tablespoon dried oregano
2 teaspoons dried basil leaves, crumbled
salt and freshly ground black pepper
1/2 pound Monterey Jack cheese
Preheat oven to 375 degrees F (190 degrees C).
Place roast, meat and broth in a large pot over medium heat; bring to a boil. Reduce heat to low and simmer for 10 minutes. Add peppers and mushrooms and continue to heat through.
Stir in bay leaves, cloves, oregano, basil and salt and pepper. Pour over meat over sauce, cover and simmer for 30 to 35 minutes.
Serve. Sprinkle the cheese evenly over the meat, and garnish with jack cheese.