6 Serves
370 Mins
Place the beef pot roast into the slow cooker.
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Vitamin E
0 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
8 µg / 2.4 µgFolate
23 µg / 400 µgCalcium
63 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
546 mg / 1,250 mgPotassium
928 mg / 4,700 mgSodium
455 mg / 2,300 mgZinc
21 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
87 µg / 55 µgFiber
1 g / 28 gSugar
5 g / 50 gSaturated Fat
8 g / 20 gCholesterol
224 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Evenly coat the roast with your chosen seasoning.
Add the sweet peppers, juice, and stock to the slow cooker, ensuring the roast is partially submerged.
Secure the lid and cook on low for 6 hours until the meat is tender and shreds easily with two forks.
Remove the meat from the pot and shred it thoroughly using two forks before serving.
25
g95
g20
g
Yemeni
