Shredded Beef and Carrots

9 steps

Updated at: Thu, 17 Aug 2023 13:37:14 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories166.5 kcal (8%)

Total Fat10.9 g (16%)

Carbs12.9 g (5%)

Sugars6.4 g (7%)

Protein4.9 g (10%)

Sodium1176.7 mg (59%)

Fiber3.8 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

boneless beef chuck shoulder roast

21b

2 poundscarrots

peeled and chopped

2 tablespoonsred wine vinegar

3 tablespoonsolive oil

1 packetmesquite seasoning

or three tablespoons of homemade seasoning mix

Instructions

Step 1

Prep

Step 2

Label your freezer bags with the name of the recipe, use-by date (3 months from the prep day), and cooking instructions.

Step 3

Cut beef roast in half and split all ingredients evenly between two bags.

Step 4

Remove as much air as possible, seal, and freeze.

Step 5

Cook .

Step 6

Thaw overnight in refrigerator.

Step 7

Add to crockpot and cook for 8 hours on "low" setting.

Step 8

Shred beef.

Step 9

Serve beef on sandwich rolls with a side of the cooked carrots.

Notes

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