Italian Tomato Beef Roast

Ingredients:

2 lb. boneless beef chuck pot roast
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. garlic salt
1 tsp. pepper
14.5 oz. can diced tomatoes with garlic, undrained
1/4 c. brown sugar
2 Tbs. apple cider vinegar
2 Tbs. Worcestershire sauce
1/2 tsp. dry mustard

Trim the excess fat off of the meat. In a bowl, combine the chili powder, cumin, salt and pepper, and rub over the meat. In the same small bowl, combine the tomatoes, brown sugar, vinegar, Worcestershire sauce, and dry mustard. Pour over the top of the meat. Cover and cook on low for 10-11, or on high for 5-6 hours. Transfer to a cutting board and shred the meat in large chunks. Place back into the slow cooker and let everything merry for 5 minutes.

(Makes 8 servings, 7 WW points each.)