| 5 | 495 | 513 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 8 h | 4 |
| 908 gm | Beef, chuck, blade, lean |
| 908 gm | Carrots (peeled, chopped) |
| 3 tbsp | Extra virgin olive oil |
| 2 tbsp | Red wine vinegar |
| 3 tbsp | Taco seasoning mix, McCormick |
1. Label your freezer bag.
2. To your freezer bag, add all ingredients. (Add the beef to the bag last, so it is the first ingredient poured into your slow cooker.)
3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.
4. The night before cooking, move frozen bag to your refrigerator to thaw.
5. The morning of cooking, pour contents of freezer bag into your slow cooker and cook on “low” setting for 8-12 hours, or until meat easily pulls apart with a fork.
6. Shred beef and serve!
Beef
is a great source of protein and B12!
| Meat | 2.5 |
| Vegetables | 3.4 |
