31/05/2023
Calories: 284 | Fat: 6.1 g | Protein: 43.8 g | Carbs: 11.9 g | Fibre: 2.2 g | WW Points: 7
Ingredients
4 lb tip roast tip roast
3 tsp salt divided
3/4 tsp black pepper ground, divided
3 tblsp chili powder divided
3 tblsp cumin ground, divided
1/3 cup olive oil divided
2 large onions
4 cloves garlic
2 anaheim chile peppers chopped
1 poblano chile pepper chopped
2 jalapeno peppers chopped
1 green bell pepper seeded and chopped
1 carrot chopped
2 stalks celery chopped
4 roma tomatoes chopped
1 whole red chile pepper seeded and chopped (or 1 tsp dried chile flakes)
1 (14 ounce) can beef broth
Instructions
Trim the beef roast of excess fat and tissue, and cut into 4 or 5 large chunks. In a cup or small bowl, mix together 2 teaspoons of salt, 1/2 teaspoon of pepper, 1 tablespoon of chili powder, and 1 tablespoon of ground cumin. Rub this mixture into the meat, and let stand at room temperature for 15 minutes.
Heat 3 tablespoon of olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear the meat on all sides. Remove meat from the pan, and pour in the remaining olive oil. Reduce heat to medium, and add onions, garlic, Anaheim peppers, poblano peppers, jalapeno peppers, green pepper, carrot and celery. Cook, stirring frequently, for about 5 minutes to release the flavors.
Add roma tomatoes to the pan, and season with remaining chili powder, cumin, salt and pepper, as well as the dried chile pepper. Bring to a simmer and cook for 5 minutes.
Put the meat to the crock pot, and stir in the beef broth. Pour tomato and vegetable mixture over meat. Turn to low heat for 3 to 3 1/2 hours, until meat is very tender. Turn to high for the last 1/2 hour or cooking Taste and adjust seasonings if necessary. Remove meat from the pot, shred, and return to the pot. Reheat if necessary before serving.
CUISINE: American
COURSE: Easy
SKILL LEVEL: Easy
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By kimmy|November 12th, 2013|Crock Pot, Recipes, WW Friendly
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About the Author: kimmy

Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.
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