Sunday, September 21, 2014

Crock Pot Roast for Tacos

I changed some additions in here for more flavor (made notes in recipe).

Nutritional Information-6 Weight Watcher Points Plus per serving (10 cups)
278 calories, 7g fat, 3g fiber, 7g sugar, 40g protein

4 to 5 lb. beef chuck roast
1 T. chili powder
1 t. ground cumin
1 t. onion powder (I used half a sweet onion instead)
1 t. garlic powder
2-14 1/2 oz. cans Mexican-style stewed tomatoes (used Zesty Chili Style Diced tomatoes)

Place roast in a large slow cooker; sprinkle with seasonings.  Pour tomatoes around the roast.  Cover and cook on low setting for 8 to 10 hours.  Using two forks, shred roast and return to slow cooker.  Spoon into taco shells.  Makes 10 cups.

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