1 (2 to 2-1/2 lb) boneless beef chuck roast
1 tbsp salt-free Cajun seasoning
1/2 tsp hot sauce
1/8 tsp ground black pepper
1 (14-1/2 oz) can low-salt diced tomatoes, undrained
1 each, medium-size green, yellow and red bell peppers, seeded,
white pith removed, cut in strips
Cracked black pepper (optional)
1. Trim fat from meat. Sprinkle Cajun seasoning evenly over meat; rub in with your fingers. If necessary, cut meat to fit into a 3-1/2 or 4 quart slow cooker. Place meat in slow cooker. Add hot sauce and the 1/8 tsp black pepper. Pour in the undrained tomatoes.
2. Cover and cook on LOW 8 to 10 hours or HIGH 4 to 5 hours, adding pepper strips for the last 30 minutes of cooking time.
Yield: 8 Servings
Serving Size: (4 to 5 oz) meat + 1/3 cup vegetebles per serving.
Carb Choices: < 1/2
WW PointsPlus+ = 4
WW SmartPoints = 4
Calories: 174, Total Fat 5g, Saturated Fat 2g, Cholesterol 67mg, Sodium 86mg, Carbohydrates 6g, Fiber 2g, Protein 25g