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–+ servings

Cuban Shredded Beef

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Servings 4 people

Ingredients
  

  • 1 1/2 pounds beef chuck roast
  • 1 1/4 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 4 cloves garlic minced
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 medium red bell pepper de-seeded, de-ribbed and julienned
  • 1 medium yellow bell pepper de-seeded, de-ribbed and julienned
  • 1 medium red onion thinly sliced
  • 1 1/2 cups low sodium beef broth or use homemade
  • 3 tablespoons tomato paste
  • 1 bay leaf
  • 3 tablespoons chopped green olives

Instructions
 

  • Season roast on all sides with salt, pepper, garlic, cumin, and oregano; place it in a large slow cooker.
  • Add bell peppers and onion to the slow cooker. In a small bowl, whisk together broth and tomato paste; pour mixture over the beef and vegetables then add the bay leaf.
  • Cover and cook on LOW for 7 hours or until beef is fork-tender.
  • Remove roast to a bowl, allow it to cool then shred the cooled beef with your very clean hands.
  • Return shredded beef to the crock cooker; blend with juices and heat through. Remove bay leaf, fold in olives and serve.

Notes

LC SERVING SUGGESTION: Wrap beef/veggie mixture in large Romaine lettuce leaves. Add a big green salad on the side.
SERVING SUGGESTION: Wrap beef/veggie mixture in warmed whole wheat flour tortillas..
GLUTEN FREE: Make sure broth, tomato paste and olives are gluten-free.
NUTRITION: per serving: Calories: 318, Total Fat 12g, Cholesterol 110mg, Sodium 2335mg, Total Carbohydrates 8g, Dietary Fiber 1g, Protein 45g Points: 8
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