Pepperoncini Beef

Ingredients:
2 to 3 pounds boneless chuck pot roast
1 cup pepperoncini peppers, with the vinegar they're packed in
1/2 medium onion, chopped
Guar or xanthan
Salt and Pepper

Directions:
Place the beef in the slow cooker, pour the pepperoncini on top, and strew the onion over that.

Put on the lid, set the slow cooker to low, and cook for eight hours.

When done, fish out the meat, put it on a platter, and use a slotted spoon to fish out the peppers and pile them on top of the roast.

Thicken the juices in the pot with the guar or xanthan, salt and pepper to taste and serve with the roast.

Yield: Assuming a 2-pound roast, this will yield six servings, each with three grams of carbohydrates, a trace of fiber and 24 grams of protein.