Ingredients

• 1 , 2 pound
• 2 reds bell peppers , cut into large wedges
• 2 greens bell peppers , cut into large wedges
• 1 yellow onion , cut into wedges
• 1 sweet onion , cut into wedges
• 3 cloves garlic
• ½ , 6 ounce
• 0.25 cups red wine vinegar
• 0.13 teaspoons garlic powder , or to taste
• 0.13 teaspoons seasoned salt , or to taste
• salt and ground black pepper to taste

Instructions

1. 1 Pierce beef roast and place it into a slow cooker with bell peppers, onions, and garlic. Stir in tomato paste and vinegar. Sprinkle with garlic powder, seasoned salt, salt, and black pepper.
2. 2 Cover and cook on Low until beef is tender, 7 to 8 hours. Remove beef and shred into long strands using 2 forks. Return shredded meat to the slow cooker; mix until combined.
3. 3 Cover and continue cooking on Low until meat and vegetables are very tender, about 30 minutes.

Nutrition per serving