Serves: 5
Ingredients
|
Calories
|
Fat (g)
|
Carbs (g)
|
Protein (g)
|
2-3 lbs. chuck roast
|
2600
|
200
|
0
|
190
|
1 ranch dressing seasoning packet
|
80
|
0
|
16
|
0
|
16 oz. jar salsa verde
|
150
|
0
|
30
|
0
|
1 head of lettuce
|
75
|
1
|
17
|
5
|
2 bell peppers
|
48
|
0
|
12
|
2
|
1 onion
|
60
|
0
|
14
|
4
|
2 avocadoes
|
644
|
58
|
34
|
8
|
1 c. of salsa
|
70
|
0
|
16
|
3.5
|
Totals
|
3727
|
259
|
139
|
212.5
|
Per
serving
|
745
|
51.8
|
27.8
|
42.50
|
Instructions
Cut up bell
peppers and onion and place in bottom of crockpot. Place chuck roast on top of
veggies.
Sprinkle
ranch seasoning over roast then pour salsa over everything.
Close
crockpot lid and let cook on medium or high for 5-6 hours, until beef is very
tender and pulls apart easily with a fork.
Remove beef
from slow cooker and drain LIQUID, do not discard. Shred beef, removing fat
then place back into slow cooker. Pour 1/2-1 cup of liquid back into shredded
beef and reduce setting to warm or low. Use beef for tacos and burritos.
Take the
contents of your crockpot and wrap in the lettuce leaves for your tacos.
Top with avocado and
salsa.
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