INGREDIENTS

1 lb. chuck roast
½ medium head cabbage, chopped
1 ½ cups chopped tomatoes
2 cups baby carrots
2 bay leaves
3 cups beef broth
½ garlic salt
¼ teaspoon garlic powder
1/8 teaspoon chili powder
Salt and pepper to taste

DIRECTIONS

1. Place all ingredients in a slow cooker and cook on low for 6 hours. Shred the beef and serve with crusty bread.
   
   
2. Enjoy!