Source: dLife

Flavorful and filled with lots of good tasting ingredients!

Servings

2.5 lb Beef, round roast, lean, raw, choice, 1/4" trim
1 medium onions , cut into thin wedges
0.33 cup Broth, beef, clear, reduced sodium, ready to serve, canned
0.33 cup balsamic vinegar
0.25 tsp salt
0.12 tsp black pepper
2 medium garlic cloves , minced
12 cup salad greens
8 turkey bacon , crisp-cooked, drained, and crumbled
4 large hard-boiled eggs , peeled and chopped
1 cup low fat shredded monterey jack cheese
2 roma tomatoes

1 Remove fat from meat. Cut meat across the grain into 1/2 inch strips. In a 3 1/2 or 4 quart slow cooker, place meat and onion. Stir in beef broth, vinegar, salt, pepper and garlic.
2 Cover and cook on low heat setting for 6 to 7 hours or on high heat setting for 3 to 3 1/2 hours.
3 Arrange greens on salad plates.
4 Using tongs, remove meat and onions from cooker and place on greens. Top with bacon, eggs, cheese and tomatoes.
5 Strain cooking liquid. Drizzle each salad with a little of the strained liquid. Discard any remaining liquid. Enjoy!

The balsamic vinegar adds a great rich taste to this salad and is fat-free to boot.