Ingredients:
3 1/2 pounds chuck roast or a leaner roast such as rump roast or bottom round roast (8 Leans)
1 tsp salt (4 Condiments)
1 tsp ground black pepper (2 Condiments)
2 cups beef broth (2 Condiments)
1 (14.5 oz) Great Value fire-roasted diced tomatoes with garlic (3 1/2 Greens)
1/4 cup green chilies, canned (1/2 Green)
1/2 tsp onion powder (1 Condiment)
1/2 tsp garlic powder (1 Condiment)
1/2 tsp smoked paprika or regular paprika (1 Condiment)
1 tbsp ground cumin (3 Condiments)
1 tsp chili powder (2 Condiments)
Directions:
Sprinkle beef with salt and pepper.
Pour broth, tomatoes, and chilies over beef.
Stir in onion powder, garlic powder, smoked paprika, and cumin.
Cover and cook on LOW for 8 hours.
Shred beef with a fork. Do not discard liquid.
Stir beef with liquid.
It will be kind of soupy, but it goes well with mashed cauliflower or cauliflower rice.
Divide into 8 one cup portions.
Makes 8 Servings (about 1 cup each)
Each serving provides
1 Lean, 1/2 of a Green, and 2 Condiments
To make the mashed cauliflower:
Ingredients:
5 cups of cooked cauliflower florets ~ reserving a little of the cauliflower liquid from cooking (10 Greens)
2 wedges of light garlic and herb laughing cow cheese (2 Condiments)
Directions:
In a medium size bowl, add cauliflower, laughing cow cheese and about a tbsp of the reserved cauliflower liquid.
Blend with an immersion blender or mash with a potato masher.
Salt and pepper to taste.
Makes 4 Servings
Each serving provides
2 and 1/2 Greens and 1/2 Condiment per Serving
Subtract salt and pepper from your Condiments
