Hot Beef Sandwiches

1. Place meat and onions in crock pot.

2. Mix remaining and pour over meat. Cover and cook on low 8-10 hours

3. Shred meat and serve on buns with broth o/s for dipping.

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Nutrient	Quantity
Total fats	156.3121 g
Protein	262.7491 g
Carbohydrates	15.9252 g
Energy	2526.4663 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3203 g
Water	1127.2276 g
Aspartic acid	23.5514 g
Calcium, Ca	277.8602 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0408 g
Lutein + zeaxanthin	9.0905 g
Fiber, total dietary	2.7585 g
Carotene, beta	3.4325 g
Niacin	59.0081 mg
Hydroxyproline	1.7816 g
Vitamin A, RAE	54.5553 g
Arginine	17.3536 g
Riboflavin	2.0168 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.3137 g
Fatty acids, total saturated 20:1	0.3672 g
Glutamic acid	41.6818 g
Sodium, Na	1111.215 mg
Fatty acids, total saturated 16:1 undifferentiated	4.6924 g
Total lipid (fat)	156.3121 g
Manganese, Mn	0.6018 mg
Fructose	2.1156 g
Proline	10.7459 g
Fatty acids, total saturated 16:0	36.6272 g
Fatty acids, total saturated 8:0	0.0006 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	5.508 g
Sucrose	1.4851 g
Choline, total	873.513 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.7208 g
Fatty acids, total polyunsaturated 18:1 t	9.3568 g
Sugars, total	6.6327 g
Serine	10.0628 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	25.236 g
Fatty acids, total saturated 20:4 undifferentiated	0.544 g
Vitamin B-6	5.4275 mg
Selenium, Se	281.4246 g
Ash	13.8894 g
Vitamin D	54.4001 IU
Fatty acids, total saturated 18:1 undifferentiated	72.2125 g
Pantothenic acid	8.5608 mg
Phenylalanine	9.9736 g
Copper, Cu	0.9095 mg
Betaine	344.282 mg
Thiamin	0.9732 mg
Retinol	54.4001 g
Methionine	7.4179 g
Iron, Fe	28.8294 mg
Carbohydrate, by difference	15.9252 g
Phosphorus, P	2624.1843 mg
Folate, total	69.4878 g
Tocopherol, gamma	0.0377 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0136 g
Lycopene	0.115 g
Alanine	14.9174 g
Cholesterol	938.4021 mg
Valine	11.8345 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	6.2456 g
Glycine	11.946 g
Carotene, alpha	0.069 g
Glucose (dextrose)	3.0162 g
Fatty acids, total saturated 14:0	4.5894 g
Zinc, Zn	102.5927 mg
Isoleucine	11.1272 g
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	3.2776 g
Fatty acids, total polyunsaturated	7.1923 g
Fatty acids, total saturated 14:1	0.8705 g
Fatty acids, total polyunsaturated 17:1	1.2784 g
Leucine	21.0373 g
Tocotrienol, alpha	0.0649 mg
Vitamin A, IU	183.2156 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	69.4878 g
Tryptophan	2.9609 g
Vitamin C, total ascorbic acid	12.036 mg
Phytosterols	23.029 mg
Fatty acids, total polyunsaturated 16:1 c	4.692 g
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	62.8358 g
Fatty acids, total saturated 20:0	0.1224 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	9.0158 g
Vitamin B-12	37.1281 g
Vitamin K (phylloquinone)	21.9923 g
Fatty acids, total saturated	68.6451 g
Histidine	8.4709 g
Fatty acids, total monounsaturated	79.4074 g
Threonine	11.516 g
Folate, food	69.4878 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
Cryptoxanthin, beta	0.1438 g
Vitamin D3 (cholecalciferol)	1.36 g
Vitamin E (alpha-tocopherol)	2.6224 mg
Fatty acids, total trans	9.3568 g
Fatty acids, total trans-monoenoic	9.3568 g
Magnesium, Mg	278.1213 mg
Lysine	22.8754 g
Potassium, K	4797.4994 mg
Cystine	2.7424 g
Fluoride, F	1.8466 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Onion	1	60	14.01	0.15
Vinegar	0.25 cup	12.5475	0.5557	0
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Garlic Clove	1	4.47	0.9918	0.015
chuck roast	3 lbs	2448.0056	0	156.1284