French Dip

1. Place roast in slow cooker. Add water and seasonings.

2. Cover and cook on low for 5-6 hours. Remove meat from broth and shred.

3. Strain broth and skim off fat. Serve meat on rolls with broth for dipping.

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Nutrient	Quantity
Total fats	46.8409 g
Protein	217.7017 g
Carbohydrates	15.6356 g
Energy	1337.9145 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6074 g
Water	1561.1697 g
Aspartic acid	19.9556 g
Calcium, Ca	274.9062 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0007 g
Lutein + zeaxanthin	3.886 g
Fiber, total dietary	2.5297 g
Fatty acids, total saturated 22:0	0.0009 g
Carotene, beta	23.076 g
Niacin	47.5155 mg
Hydroxyproline	0.9883 g
Vitamin A, RAE	22.3994 g
Arginine	14.4781 g
Riboflavin	2.3522 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0095 g
Fatty acids, total saturated 20:1	0.0255 g
Glutamic acid	36.0933 g
Sodium, Na	14833.1542 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3549 g
Total lipid (fat)	46.8409 g
Manganese, Mn	2.7646 mg
Fructose	0.0096 g
Proline	9.3786 g
Fatty acids, total saturated 16:0	9.5722 g
Fatty acids, total saturated 8:0	0.0038 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.0944 g
Sucrose	0.3186 g
Choline, total	717.9194 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.1179 g
Fatty acids, total polyunsaturated 18:1 t	1.7317 g
Sugars, total	1.4236 g
Serine	8.7127 g
Fatty acids, total saturated 10:0	0.0089 g
Fatty acids, total saturated 18:0	5.4448 g
Fatty acids, total saturated 20:4 undifferentiated	0.4583 g
Vitamin B-6	5.7292 mg
Selenium, Se	220.7375 g
Ash	49.9483 g
Vitamin D	9.6027 IU
Fatty acids, total saturated 18:1 undifferentiated	19.1338 g
Pantothenic acid	7.9973 mg
Phenylalanine	8.57 g
Copper, Cu	0.8546 mg
Betaine	205.8327 mg
Thiamin	0.9144 mg
Retinol	19.4734 g
Methionine	5.9722 g
Iron, Fe	28.0419 mg
Carbohydrate, by difference	15.6356 g
Phosphorus, P	2580.6662 mg
Folate, total	66.0161 g
Fatty acids, total saturated 4:0	0.0172 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0092 g
Fatty acids, total saturated 22:1 undifferentiated	0.0001 g
Alanine	12.1083 g
Cholesterol	595.9007 mg
Valine	9.9468 g
Fatty acids, total saturated 18:2 undifferentiated	6.713 g
Glycine	9.5151 g
Carotene, alpha	0.134 g
Glucose (dextrose)	0.7672 g
Fatty acids, total saturated 14:0	0.9916 g
Zinc, Zn	64.5538 mg
Isoleucine	9.4132 g
Fatty acids, total saturated 12:0	0.0121 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	1.1515 g
Fatty acids, total polyunsaturated	7.7886 g
Fatty acids, total saturated 14:1	0.2176 g
Fatty acids, total polyunsaturated 17:1	0.3627 g
Leucine	17.6342 g
Vitamin A, IU	117.9681 IU
Folate, DFE	66.0161 g
Tryptophan	2.4984 g
Vitamin C, total ascorbic acid	1.551 mg
Phytosterols	0.556 mg
Fatty acids, total polyunsaturated 18:1 c	15.2625 g
Fatty acids, total saturated 6:0	0.0064 g
Tyrosine	7.5908 g
Vitamin B-12	25.0402 g
Vitamin K (phylloquinone)	30.3892 g
Fatty acids, total saturated	16.6152 g
Histidine	6.926 g
Fatty acids, total monounsaturated	21.1384 g
Threonine	9.5903 g
Folate, food	66.0161 g
Fatty acids, total polyunsaturated 17:0	0.4352 g
Vitamin D (D2 + D3)	0.0134 g
Fatty acids, total polyunsaturated 24:0	0.0635 g
Cryptoxanthin, beta	0.134 g
Vitamin E (alpha-tocopherol)	2.2196 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0013 g
Fatty acids, total trans	1.7317 g
Fatty acids, total trans-monoenoic	1.7317 g
Magnesium, Mg	434.1592 mg
Lysine	18.6502 g
Potassium, K	4796.9732 mg
Fatty acids, total polyunsaturated 24:1 c	0.0003 g
Cystine	2.3943 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic powder	1 teaspoon	10.261	2.2546	0.0226
Bay leaf	1	0	0	0
Soy sauce	1 cup	135.15	12.5715	1.4535
Rosemary	1 teaspoon	0.917	0.1449	0.041
Water	3 cups	0	0	0
thyme	1 teaspoon	0.808	0.1956	0.0134
peppercorn	3	75.576	0.469	8.2276
beef roast	2	1115.2025	0	37.0828