Total time
- 2 pound rump roast (or other lean beef roast)
- 1.25 ounce taco seasoning packet
- 1 cup salsa verde
- Ideal Slow Cooker Size: 3 to 4-Quart
- Place
roast in the slow cooker. Sprinkle taco seasoning packet all over the
roast. Pour the salsa over the beef. Cover and cook on low 6 to 8 hours
or until beef is very tender and pulls apart easily with a fork.
- Remove
beef from slow cooker. Drain the liquid from the slow cooker and set it
aside. Shred the beef by cutting it into chunks and then pulling it
apart with two forks. Discard any fat place the shredded beef back into
slow cooker. Pour ½-1 cup of the liquid back into shredded beef. Reduce
setting to warm until ready to serve.
Nutritional Estimates Per Serving (3 ounces beef):
152 calories, 5.1 g fat, 1.8 g sat fat, 67 mg cholesterol, 437 mg
sodium, 0 g carbs, 0 g sugar, 0 g fiber, 23.3 g protein, 4* Weight
Watchers Points Plus and 3* SmartPoints