Servings: 9 Serving size: 4oz Points plus: 4
Calories: 161.4 Fat: 5g Protein: 24.9g Carb: 2.8g Fiber: 0.7g
3 lbs beef eye round or bottom round roast, all fat trimmed
3 tsp minced garlic
1/2 medium onion
1/2 lime, juiced
2-4 chipotles in adobo sauce
1 T ground cumin
1 T ground oregano
1/2 tsp ground cloves
1 1/2 tsp salt
1/2 tsp pepper
3 bay leaves
1 tsp vegetable oil
1-2 cups water
Put garlic, onion, lime juice, cumin, oregano, chipotle peppers & cloves into a blender or food processor. Process until liquefied. Trim all fat off meat and cut it into 4 or 5 large chunks. Season with Salt and Pepper and brown on high heat in a large pan with 1 tsp oil. Put meat into slow cooker. Add liquefied spices, bay leaves and 1 cup of water. Set on low and let cook for about 7-8 hours OR cook on high for about 4-5 hours. There should be enough liquid to keep it moist, but keep an eye on it to make sure it doesn't dry out the last hours of cooking, adding more if needed.
Once cooked and meat is tender, remove the meat and place in a dish, reserving the liquid and discarding the bay leaves. Shred the meat with two forks. Return the shredded meat to the cooker and add back some of the reserved liquid to moisten. Adjust seasonings as desired - particularly the salt and cumin. Heat through and enjoy!
Note: the leftovers are great in a roll with some fresh coleslaw on top!