Italian Beef

1. One chuck roast-about 3 lbs.

2. Salt and pepper and put in crock pot for 8 hours on low.

3. After 8 hours, take out meet and put to the side.

4. Skim juice.

5. Add 2 packets of dry Italian salad dressing seasoning.

6. 1/4 cup of vinegar.

7. 2 beef buillon cubes.

8. 1/2 cups water.

9. 1 bay leaf.

10. Shred chuck roast andput back in juice to cook for another hour.

11. Serve on rolls-yummy!

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Nutrient	Quantity
Total fats	156.1504 g
Protein	260.9626 g
Carbohydrates	0.5597 g
Energy	2461.2531 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3128 g
Water	1119.9649 g
Aspartic acid	23.3921 g
Calcium, Ca	247.833 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0408 g
Niacin	58.8845 mg
Hydroxyproline	1.7816 g
Vitamin A, RAE	54.4001 g
Arginine	17.1768 g
Riboflavin	1.9741 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.3128 g
Fatty acids, total saturated 20:1	0.3672 g
Glutamic acid	41.2625 g
Sodium, Na	1144.16 mg
Fatty acids, total saturated 16:1 undifferentiated	4.693 g
Total lipid (fat)	156.1504 g
Manganese, Mn	0.2858 mg
Fructose	0.1793 g
Proline	10.7168 g
Fatty acids, total saturated 16:0	36.5765 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	5.508 g
Choline, total	863.892 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.7208 g
Fatty acids, total polyunsaturated 18:1 t	9.3568 g
Sugars, total	0.239 g
Serine	10.0232 g
Fatty acids, total saturated 18:0	25.2321 g
Fatty acids, total saturated 20:4 undifferentiated	0.544 g
Vitamin B-6	5.2098 mg
Selenium, Se	280.2904 g
Ash	13.4816 g
Vitamin D	54.4001 IU
Fatty acids, total saturated 18:1 undifferentiated	72.197 g
Pantothenic acid	8.3524 mg
Phenylalanine	9.928 g
Copper, Cu	0.8427 mg
Betaine	344.0808 mg
Thiamin	0.8978 mg
Retinol	54.4001 g
Methionine	7.412 g
Iron, Fe	28.4246 mg
Carbohydrate, by difference	0.5597 g
Phosphorus, P	2576.4858 mg
Folate, total	41.0001 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0136 g
Alanine	14.8784 g
Cholesterol	938.4021 mg
Valine	11.7912 g
Fatty acids, total saturated 18:2 undifferentiated	6.2162 g
Glycine	11.9 g
Glucose (dextrose)	0.0598 g
Fatty acids, total saturated 14:0	4.5842 g
Zinc, Zn	102.2961 mg
Isoleucine	11.0976 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	3.2776 g
Fatty acids, total polyunsaturated	7.1546 g
Fatty acids, total saturated 14:1	0.8704 g
Fatty acids, total polyunsaturated 17:1	1.2784 g
Leucine	20.9848 g
Vitamin A, IU	176.8004 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	41.0001 g
Tryptophan	2.9376 g
Fatty acids, total polyunsaturated 16:1 c	4.692 g
Fatty acids, total polyunsaturated 18:1 c	62.8321 g
Fatty acids, total saturated 20:0	0.1224 g
Tyrosine	8.9896 g
Vitamin B-12	37.1351 g
Vitamin K (phylloquinone)	20.4 g
Fatty acids, total saturated	68.5824 g
Histidine	8.4456 g
Fatty acids, total monounsaturated	79.3924 g
Threonine	11.4784 g
Folate, food	41.0001 g
Fatty acids, total polyunsaturated 17:0	1.9584 g
Vitamin D (D2 + D3)	1.36 g
Fatty acids, total polyunsaturated 24:0	0.1224 g
Vitamin D3 (cholecalciferol)	1.36 g
Vitamin E (alpha-tocopherol)	2.584 mg
Fatty acids, total trans	9.3568 g
Fatty acids, total trans-monoenoic	9.3568 g
Magnesium, Mg	263.9581 mg
Lysine	22.8073 g
Potassium, K	4564.2277 mg
Cystine	2.7336 g
Fluoride, F	2.9 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Bay leaf	1	0	0	0
Vinegar	0.25 cup	12.5475	0.5557	0
Water	0.5 cup	0	0	0
salt pepper	0	0	0	0
beef bouillon cube	2	0.7	0.004	0.022
italian salad dressing mix	2 packages	0	0	0
chuck roast	3 lbs	2448.0056	0	156.1284
dinner	0	0	0	0