Carbs Per Serving: 15 grams carbs total
3 pounds beef chuck roast
3 tablespoons artificial sweetener
2 teaspoons yellow mustard
2 tsp paprika
2 cloves garlic — minced
salt — to 1 teaspoon – personal preference
1/3 cup vinegar — cider vinegar best
1 tablespoon worcestershire sauce
1 can tomato paste — (1.6 ounce)
1 cup water
How to Prepare:
Put meat in crock-pot. Mix all other ingredients and pour over meat.
Turn crock pot on high and let it go for about 4 hours then reduce heat to low and cook another 6 hours or so.
The longer the better. Remove meat to a plate and let cool a bit. Then shred it using two forks. Return it to sauce.
Can be eaten immediately or refrigerated for later. (if meat does not shred easily then you need to cook it longer) NOTES : No carbs
added for onion – you will need to add to carb total above depending on how much you use.