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1 1/2 pounds beef chuck roast, cut into 2-inch pieces
1 tablespoon Carne Asada Seasoning
1/2 cup Red Enchilada Sauce
1 yellow onion, sliced
1 red bell pepper, sliced
1 teaspoon Carne Asada Seasoning
Add chuck roast, 1 tablespoon Carne Asada Seasoning, and beef broth to a slow cooker. Cover and cook on low for 6 hours or high for 4 hours or until beef is very tender. Alternately, cook ingredients in an electric pressure cooker for 45 minutes. Use quick release.
Shred beef with forks or tongs and toss with Red Enchilada Sauce.
Meanwhile, heat Natural Grapeseed Oil in a 12-inch nonstick skillet over medium heat. Add onion, bell pepper, and remaining 1 teaspoon Carne Asada Seasoning. Saute for 5-10 minutes or until vegetables are tender.
Assemble subs with shredded beef, onions and peppers, and shredded pepper jack cheese.
Calories 480 , Fat 18 grams, Saturated Fat 6 grams, Carbs 45 grams, Fiber 1 grams, Sugar 9 grams, Protein 37 grams, Cholesterol 90 milligrams, Sodium 870 milligrams
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