Cuban Beef

I made this yesterday. My roast was completely frozen and I cooked it on high for 6 hours-7 hours and it was done. It has a really nice spicy flavor.

Cuban Shredded Beef
2 lb sirloin roast (mine had bones so i’m guess it was about 2 lbs without the bones)
1/4 c. diced roasted green chilies
1/4 c. diced onion
dash garlic powder
1 (8-ounce) can tomato sauce
2 teaspoons chili powder
2 teaspoons cumin
1 tsp smoked paprika
1 teaspoon black pepper

In a slow cooker (3-1/2 quarts or larger), combine peppers, onion, and garlic powder; add roast. In a small bowl, combine tomato sauce, chili powder, cumin, smoked paprika, and black pepper; mix well and pour over roast. Cover and cook on high setting 7 to 8 hours, or until meat pulls apart with a fork. 3. Turn off slow cooker and shred beef by pulling it apart with 2 forks. Stir beef mixture and allow to sit 5 minutes.

Yield: 6 servings. Per serving= 221 Calories; 7g Fat (29.3% calories from fat); 33g Protein; 5g Carbohydrate; 1g Dietary Fiber; 91mg Cholesterol; 688mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.

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