Recipe Details
Ingredients
-
3poundsboneless beef chuck roast
-
1onion, chopped
-
3bay leaves
-
½teaspoonground black pepper, or to taste
-
2tablespoonsgarlic powder
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¼cupdistilled white vinegar
-
1(14 ounce) cantomato sauce
-
¼cupchili powder
-
salt to taste
Cooking Directions
-
Place roast, onion, bay leaves, black pepper, garlic powder, and vinegar in a slow cooker; cover ingredients completely with water. Cover and cook on High setting until meat is very tender and falling apart, about 4 hours.
-
Remove meat from the slow cooker and discard liquids. Return meat to slow cooker; shred with fork and knife. Stir tomato sauce, chili powder, and salt into the shredded meat. Cover the cooker, and cook meat and sauce on High for an additional 2 hours.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories292 | |
| % Daily Value * | |
| Total Fat 19g |
24% |
| Saturated Fat 7g |
37% |
| Cholesterol 77mg |
26% |
| Sodium 350mg |
15% |
| Total Carbohydrate 9g |
3% |
| Dietary Fiber 3g |
10% |
| Total Sugars 4g |
|
| Protein 22g |
44% |
| Vitamin C 9mg |
9% |
| Calcium 36mg |
3% |
| Iron 4mg |
20% |
| Potassium 482mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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