Crock Pot French Dip

1. Cook the beef, onion, and soups in crock pot with 1 can of water on low for at least two hours or until the onion is soft.

2. Butter the sub buns and spread lightly with garlic; toast under broiler until butter is melted.

3. Place 2 peices of cheese in each bun and toast again until melted.

4. load buns with meat and serve with juice from crock pot for dipping.

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Nutrient	Quantity
Total fats	4.9956 g
Protein	18.7345 g
Carbohydrates	11.5656 g
Energy	162.09 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0432 g
Water	418.2415 g
Aspartic acid	0.9087 g
Calcium, Ca	156.24 mg
Lutein + zeaxanthin	4.4 g
Fiber, total dietary	1.87 g
Carotene, beta	10.62 g
Niacin	3.2558 mg
Hydroxyproline	0.0309 g
Vitamin A, RAE	33.6067 g
Arginine	0.6697 g
Riboflavin	0.206 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0003 g
Fatty acids, total saturated 20:1	0.0003 g
Glutamic acid	2.1552 g
Sodium, Na	2299.1233 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1643 g
Total lipid (fat)	4.9956 g
Manganese, Mn	0.2059 mg
Fructose	1.419 g
Proline	0.6528 g
Fatty acids, total saturated 16:0	1.444 g
Fatty acids, total saturated 8:0	0.0358 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0654 g
Sucrose	1.089 g
Choline, total	29.691 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0037 g
Fatty acids, total polyunsaturated 18:1 t	0.0541 g
Sugars, total	4.7424 g
Serine	0.4698 g
Fatty acids, total saturated 10:0	0.0675 g
Fatty acids, total saturated 18:0	0.5919 g
Fatty acids, total saturated 20:4 undifferentiated	0.0142 g
Vitamin B-6	0.3694 mg
Selenium, Se	13.7483 g
Ash	8.8046 g
Vitamin D	3.0833 IU
Fatty acids, total saturated 18:1 undifferentiated	1.4083 g
Pantothenic acid	0.548 mg
Phenylalanine	0.4468 g
Copper, Cu	0.0737 mg
Betaine	4.1617 mg
Thiamin	0.1315 mg
Retinol	32.7667 g
Methionine	0.277 g
Iron, Fe	2.3848 mg
Carbohydrate, by difference	11.5656 g
Phosphorus, P	248.8067 mg
Folate, total	38.65 g
Fatty acids, total saturated 4:0	0.1373 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0003 g
Alanine	0.4763 g
Cholesterol	28.0767 mg
Valine	0.5363 g
Fatty acids, total saturated 18:2 undifferentiated	0.1529 g
Glycine	0.3612 g
Glucose (dextrose)	2.167 g
Fatty acids, total saturated 14:0	0.4186 g
Zinc, Zn	2.6139 mg
Isoleucine	0.4364 g
Fatty acids, total saturated 12:0	0.0497 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	0.036 g
Fatty acids, total polyunsaturated	0.2103 g
Fatty acids, total saturated 14:1	0.0068 g
Fatty acids, total polyunsaturated 17:1	0.0113 g
Leucine	0.8565 g
Tocotrienol, alpha	0.044 mg
Vitamin A, IU	127.1 IU
Folate, DFE	38.65 g
Tryptophan	0.134 g
Vitamin C, total ascorbic acid	10.31 mg
Phytosterols	16.5 mg
Fatty acids, total polyunsaturated 18:1 c	0.4768 g
Fatty acids, total saturated 6:0	0.0518 g
Tyrosine	0.4455 g
Vitamin B-12	1.4204 g
Vitamin K (phylloquinone)	1.173 g
Fatty acids, total saturated	2.9055 g
Histidine	0.3738 g
Fatty acids, total monounsaturated	1.6403 g
Threonine	0.4383 g
Folate, food	38.65 g
Fatty acids, total polyunsaturated 17:0	0.0136 g
Vitamin D (D2 + D3)	0.07 g
Fatty acids, total polyunsaturated 24:0	0.002 g
Vitamin D3 (cholecalciferol)	0.07 g
Vitamin E (alpha-tocopherol)	0.1362 mg
Fatty acids, total trans	0.0541 g
Fatty acids, total trans-monoenoic	0.0541 g
Magnesium, Mg	34.4033 mg
Lysine	0.9649 g
Potassium, K	680.47 mg
Cystine	0.0858 g
Fluoride, F	1.21 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	0	0	0	0
Garlic	0	0	0	0
Onion	1	44	10.274	0.11
Water	0	0	0	0
beef consomme	1 can	34.1	0.992	0
provolone cheese	0.5	49.14	0.2996	3.7268
french onion soup	1 can	0	0	0
roast beef	1	34.85	0	1.1588
hard sub	0	0	0	0