Spray your crock-pot dish and add beef and jalapenos. Combine the rest of the ingredients in a bowl then pour over the roast. Cover, and cook on low for 8-10 hours. Remove from pot and shred beef, add some of the leftover liquid. Serve in warm corn tortillas with slaw.
1 bag shredded coleslaw
1 tablespoon Tamari sauce
2 tablespoons seasoned rice vinegar
salt and pepper to taste
Toss together and serve over beef. (can make up to a hour before)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (251g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 123 (20%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 0mg||0 %|
|Sodium 4204.1mg||145 %|
|Potassium 371.9mg||10 %|
|Total Carbohydrate 116.3g||34 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 115.1g|
|Protein 8.7g||12 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 607
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!