Beef Diablo (Crock Pot)

1. Trim all the excess fat from the roast.

2. Place potatoes and onions in the bottom of a crock pot.

3. Make a smooth paste of the flour, mustard, chili sauce, Worcestershire sauce, vinegar and sugar.

4. Spread paste over the top of the roast.

5. Place roast on top of potatoes.

6. Cover and cook on low for 10-12 hours.

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Nutrient	Quantity
Total fats	56.1304 g
Protein	297.7665 g
Carbohydrates	42.2553 g
Energy	1858.3953 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0358 g
Water	1172.8593 g
Aspartic acid	27.3453 g
Calcium, Ca	228.5049 mg
Lutein + zeaxanthin	145.2806 g
Fiber, total dietary	3.7155 g
Carotene, beta	140.1512 g
Niacin	63.922 mg
Hydroxyproline	1.4824 g
Vitamin A, RAE	39.1363 g
Arginine	20.0563 g
Riboflavin	2.9683 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0136 g
Fatty acids, total saturated 20:1	0.0143 g
Glutamic acid	48.556 g
Sodium, Na	1395.1865 mg
Fatty acids, total saturated 16:1 undifferentiated	1.9869 g
Total lipid (fat)	56.1304 g
Manganese, Mn	0.6348 mg
Fructose	2.079 g
Proline	12.1917 g
Fatty acids, total saturated 16:0	12.8161 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	3.1416 g
Sucrose	6.1467 g
Choline, total	1013.3219 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.1768 g
Fatty acids, total polyunsaturated 18:1 t	2.5976 g
Sugars, total	15.4161 g
Serine	11.6548 g
Fatty acids, total saturated 18:0	7.6291 g
Fatty acids, total saturated 20:4 undifferentiated	0.68 g
Vitamin B-6	8.2405 mg
Selenium, Se	331.8521 g
Ash	18.0682 g
Vitamin D	13.6 IU
Fatty acids, total saturated 18:1 undifferentiated	25.6 g
Pantothenic acid	11.178 mg
Phenylalanine	11.581 g
Copper, Cu	1.1573 mg
Betaine	194.6404 mg
Thiamin	1.355 mg
Retinol	27.3701 g
Methionine	8.6132 g
Iron, Fe	37.4311 mg
Carbohydrate, by difference	42.2553 g
Phosphorus, P	3296.9108 mg
Folate, total	75.3057 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0136 g
Fatty acids, total saturated 22:1 undifferentiated	0.002 g
Lycopene	2187.2419 g
Alanine	17.1128 g
Cholesterol	884.002 mg
Valine	13.7159 g
Fatty acids, total saturated 18:2 undifferentiated	3.4395 g
Glycine	13.2031 g
Carotene, alpha	2.7381 g
Glucose (dextrose)	3.157 g
Fatty acids, total saturated 14:0	1.4234 g
Zinc, Zn	93.798 mg
Isoleucine	12.9498 g
Fatty acids, total saturated 12:0	0.0003 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	1.7272 g
Fatty acids, total polyunsaturated	4.1553 g
Fatty acids, total saturated 14:1	0.3264 g
Fatty acids, total polyunsaturated 17:1	0.544 g
Leucine	24.4941 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	320.0952 IU
Folate, DFE	75.3057 g
Tryptophan	3.4094 g
Vitamin C, total ascorbic acid	19.23 mg
Phytosterols	24 mg
Fatty acids, total polyunsaturated 18:1 c	22.8889 g
Tyrosine	10.5156 g
Vitamin B-12	37.5361 g
Vitamin K (phylloquinone)	31.1098 g
Fatty acids, total saturated	22.6324 g
Histidine	9.7622 g
Fatty acids, total monounsaturated	28.4875 g
Threonine	13.4031 g
Folate, food	75.3057 g
Fatty acids, total polyunsaturated 17:0	0.6528 g
Fatty acids, total polyunsaturated 24:0	0.0952 g
Cryptoxanthin, beta	1.91 g
Vitamin E (alpha-tocopherol)	2.9133 mg
Fatty acids, total trans	2.5976 g
Fatty acids, total trans-monoenoic	2.5976 g
Magnesium, Mg	368.6328 mg
Lysine	26.5826 g
Potassium, K	5892.5775 mg
Cystine	3.1555 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 teaspoon	18.354	4.5908	0
Onion	1	64	14.944	0.16
Potato	2	0	0	0
Vinegar	1 teaspoon	1.05	0.0465	0
Worcestershire sauce	1 tablespoon	13.26	3.3082	0
Mustard	1 tablespoon	0.945	0.1634	0.0147
flour	2 tablespoons	72.285	15.8257	0.2804
beef roast	3	1672.8038	0	55.6241
chili sauce	1 tablespoon	15.6975	3.3767	0.0512