Carbs Per Serving: See note
Prep Time: 5 hours
3-4 lb beef roast, cut up
1 med onion, sliced (10g)
1/2 red bell pepper, sliced(4g)
1 sm. can tomato paste (60g)***SEE NOTE BELOW***
1 can beef broth
1 tsp sweetener (1g)
2 DASHES Cinnamon
2-3 tsp cumin (1g)
Salt/Pepper to taste
oil or lard
How to Prepare:
***FIRST!! Don’t panic about the number of carbs! MOST of them will remain in the crockpot in the sauce.***
Get out your crock pot and heat it.
Prepare the tomato paste by mixing well with a small amount of water to tomato sauce consistency.
In a large skillet, heat the oil or lard, brown the meat. Place the meat, onion, bell pepper, tomato paste and seasonings in the
crockpot. Cook until the meat is fork tender (usually about 4-5 hours).
Remove from sauce w/a slotted spoon, making sure to let as much of the sauce as possible drain. Place in a bowl or on a plate and pull to shreds with the back of a fork.
Serve on a low carb tortilla or on a bed of lettuce. Side with pico di gallo, sour cream, if you wish.
TOTAL RECIPE CARB COUNTS: 76g–remember, most is left in the crock pot!
You may choose to use tomato SAUCE instead of paste for a carb count of 8.8 g/HALF cup