I am going to take a break this month. Instead of a short article, I would like to offer you a recipe I am planning to include in my upcoming low carb cookbook. It’s easy, inexpensive, and delicious:
SHREDDED SPICY BEEF
one 4-5 lb. chuck roast
1 c. salsa (I use Pace medium heat)
1 envelope taco seasoning (I use Ortega)
one large onion, sliced
optional: one green bell pepper, chopped; 1-2 cloves garlic, minced
Place the sliced onions in a layer on the bottom of the crockpot. Place the roast upon the onion layer. Combine the salsa and taco seasoning, pour over the roast. Cover and cook on High for six hours. Shred the meat with two forks and heat another half hour to blend the flavors. Put into a serving dish. If desired, garnish with sliced green olives and slices of American cheese in a nice pattern. Use the meat to fill low carb burritos, taco shells, or lettuce wraps, or eat in a bowl with a dollop of sour cream on top.
I have not frozen this recipe myself, but I think it might freeze well. I also think it would be delicious using chicken.
(Disclaimer: I am not advertising for Pace, Ortega, or Rival! It’s just a photo.)