I LOVE my crock pots!  What is easier than throwing stuff in it, plugging it in and walking away until time to eat.  This Cuban Shredded Beef is a great recipe that goes a long way. Serve as is, wrap in low carb tortillas with sour cream and fresh cilantro and/or salas, put in taco shells or throw onto a salad.  Another great way to eat this instead of over traditional white rice is over spaghetti squash!!  Or a side of black beans for additional protein.

ENJOY!

Crock Pot Ropa Vieja (Beef, Peppers, and Onions)

• 3 pounds chuck roast (cut it into pieces about 2-3 inches)
• 1 small or 1/2 large onion, chopped (red or yellow onion)
• 1 cup chopped celery (or more)
• 2 medium green peppers, chopped
• 2 medium red peppers, chopped
• 1 can chopped tomatoes (15 oz)
• 1 small can tomato paste (6 oz)
• 2 bay leaves
• 2 T. chili powder
• 1 t. oregano
• 1 T. Beef Better Than Boullion or 3 cubes
• salt and pepper

PREPARATION:

1) Salt and pepper the meat, and brown it (can chop veggies while meat is browning). (I skip this browning part so I don't have to get a saute pan dirty.) 2) Layer onion and celery on bottom of crock pot (slow cooker). 3) Put meat on top. 4) Drain the tomatoes and save juice. Layer tomatoes and peppers over the meat, along with the bay leaves. 5) Mix the rest of the ingredients together (including the reserved tomato liquid) and pour over the rest of the food. Cook 2 to 3 hours on high, or 5 to 7 hours on low. Nutritional Analysis: Each of 10 servings is 8 grams of effective (usable) carbohydrate plus 3 grams of fiber, 28 grams protein, and 340 calories.