Slow Cooker Shredded Beef and Peppers

Ingredients:
2 Tbs. instant coffee granules
1 1/2 lb. lean boneless chuck roast, fat trimmed
Pam cooking spray
1 large yellow onion, sliced thin
1 medium red and green sweet peppers, sliced thin
4 garlic cloves, minced
1/2 c. beef broth
2 Tbs. apple cider vinegar
1 Tbs. Worcestershire sauce
1 tsp. salt

Rub each side of the chuck roast with the coffee granules. Spray a medium skillet with cooking spray and set to medium heat. Brown the roast on either side. Coat your slow cooker with the cooking spray. Layer the vegetables and garlic on the bottom of the pot, and place the roast on top. Combine the beef broth, cider vinegar and Worcestershire sauce in the pan with the juices from the meat, and stir everything together. Poor the sauce over the roast, and cover with the slow cooker lid. Cook for 4 1/2 to 5 hours on high (9-10 on low). Remove the meat from the slow cooker and shred with two forks. Place back into the slow cooker with the vegetables so that the meat sits in the juices for a few minutes. Season with the salt before serving. (7 WW points per serving, serves 6)