Directions:
- In slow cooker combine sweet pepper and onion strips. Sprinkle tapioca over peppers & onions. Trim fat from roast. If necessary, cut roast to fit into cooker. Place roast over vegetables.
- In a medium bowl combine barbecue sauce and chili powder. Pour the sauce over the meat.
- Cover; cook on low-heat setting for 11-12 hours or on high-heat setting for 6 hours.
- Remove roast from cooker; thinly slice or shred the meat. Skim the fat from sauce. Return sauce and meat to cooker; cover. Turn cooker to high and cook 15 to 30 minutes more to heat through.
- Serve with coleslaw or serve over potatoes
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 314.42 Kcal (1316 kJ) | ||
| Calories from fat | 87.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.75g | 15% | |
|---|---|---|---|
| Cholesterol | 91.17mg | 30% | |
| Sodium | 131.07mg | 5% | |
| Potassium | 561.72mg | 12% | |
| Total Carbs | 26.89g | 9% | |
| Sugars | 19.55g | 78% | |
| Dietary Fiber | 1.28g | 5% | |
| Protein | 27.77g | 56% | |
| Vitamin C | 36.6mg | 61% | |
| Iron | 1.7mg | 9% | |
| Calcium | 28.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 162.1 Kcal (679 kJ) | ||
| Calories from fat | 45.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.03g | 15% | |
|---|---|---|---|
| Cholesterol | 47.01mg | 30% | |
| Sodium | 67.57mg | 5% | |
| Potassium | 289.6mg | 12% | |
| Total Carbs | 13.86g | 9% | |
| Sugars | 10.08g | 78% | |
| Dietary Fiber | 0.66g | 5% | |
| Protein | 14.32g | 56% | |
| Vitamin C | 18.9mg | 61% | |
| Iron | 0.9mg | 9% | |
| Calcium | 14.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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