2lbchuck roast(2 to 2 ½ pounds works well in this recipe)
1medium yellow onion, sliced
1large bell pepper, sliced
4ozcan green chiles
2tspminced garlic
8ozcan tomato sauce
⅓cuptomato paste(about half a can)
14 ½ozcan diced tomatoes(no added salt)
1tbspapple cider vinegar
1tbspcumin
1tspsalt
Instructions
Place everything in the crockpot. Cook on low for 8-9 hours.
Shred meat with a fork and place back in the sauce. Let sit for about 15 minutes – then enjoy however you like!
Notes
This recipe makes 8-10 servings; the nutrition analysis below is based on 8 servings.
Feel free to double up on the onion and bell pepper to create a more veggie-rich meal.
The meat should fall apart easily when shredded with a fork. If it feels tough, it needs extra time cooking. (Try keeping it in the slow cooker for an extra hour).
Nutrition analysis (approximate per serving): 316 calories, 20 g fat, 8 g sat fat, 0 g trans fat, 105 mg cholesterol, 595 mg sodium, 10.5 g carbohydrate, 2.5 g fiber, 6 g sugar, 24 g protein, Vitamin D: 0%, Calcium: 4%, Iron: 18%, Potassium: 16%