Mexican Crock Cooker Roast
- 1 pound beef blade roast trimmed
- 2 1/2 cups salsa
- Place roast in a slow cooker; pour salsa on top. Cover and cook on LOW for about 7 hours.
- Shred beef with 2 forks and blend into slow cooker juices.
LC SERVING SUGGESTION: Serve shredded beef mixture on Romaine lettuce leaves (or warmed low carb tortillas, if desired). Add a big green salad on the side. SERVING SUGGESTION: Serve shredded beef mixture in warmed corn tortillas. Add a bowl of raw baby carrots. KOSHER: Make sure beef is certified kosher. GLUTEN-FREE: Make sure salsa is gluten-free. NUTRITION: per serving: 149 Calories; 5g Fat; 16g Protein; 10g Carbohydrate; 3g Dietary Fiber; 49mg Cholesterol; 760mg Sodium. Exchanges: 2 Lean Meat; 1 1/2 Vegetable. Points: 4
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