Recipe Details
Ingredients
-
1(2 pound)beef chuck pot roast
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2red bell peppers, cut into large wedges
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2green bell peppers, cut into large wedges
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1yellow onion, cut into wedges
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1sweet onion, cut into wedges
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3clovesgarlic
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½(6 ounce) cantomato paste, or to taste
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¼cupred wine vinegar
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⅛teaspoongarlic powder, or to taste
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⅛teaspoonseasoned salt, or to taste
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salt and ground black pepper to taste
Cooking Directions
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Pierce beef roast and place it into a slow cooker with bell peppers, onions, and garlic. Stir in tomato paste and vinegar. Sprinkle with garlic powder, seasoned salt, salt, and black pepper.
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Cover and cook on Low until beef is tender, 7 to 8 hours. Remove beef and shred into long strands using 2 forks. Return shredded meat to the slow cooker; mix until combined.
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Cover and continue cooking on Low until meat and vegetables are very tender, about 30 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories291 | |
| % Daily Value * | |
| Total Fat 17g |
22% |
| Saturated Fat 7g |
34% |
| Cholesterol 69mg |
23% |
| Sodium 179mg |
8% |
| Total Carbohydrate 14g |
5% |
| Dietary Fiber 3g |
11% |
| Total Sugars 7g |
|
| Protein 20g |
|
| Vitamin C 91mg |
454% |
| Calcium 38mg |
3% |
| Iron 3mg |
16% |
| Potassium 559mg |
12% |
* 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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