Italian Venison

1. Place chuck roast in crock pot.

2. Pour bottled dressing, and remaining ingredients over top. The roast needs to be covered. I sometimes slice the roast in two pieces to make it easier to cover.

3. Cook on low 8 to 10 hours. Take meat out of crock pot and shred with fork.

4. Put meat back in crock and stir.

5. Serve on sub rolls or hamburger buns.

6. This is also a good low carb dish just skip the buns. I eat this on low carb tortillas.

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Nutrient	Quantity
Total fats	9.5801 g
Protein	365.88 g
Carbohydrates	17.1529 g
Energy	1707.6578 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3328 g
Water	1602.493 g
Aspartic acid	0.5949 g
Calcium, Ca	2195.2757 mg
Lutein + zeaxanthin	6 g
Fiber, total dietary	3.06 g
Carotene, beta	1.5 g
Niacin	21.5207 mg
Vitamin A, RAE	544.0012 g
Arginine	0.4512 g
Riboflavin	2.8657 mg
Glutamic acid	1.3936 g
Sodium, Na	4740.857 mg
Fatty acids, total saturated 16:1 undifferentiated	0.272 g
Total lipid (fat)	9.5801 g
Manganese, Mn	0.8425 mg
Fructose	1.935 g
Proline	0.3323 g
Fatty acids, total saturated 16:0	1.72 g
Sucrose	1.5488 g
Choline, total	1199.4855 mg
Sugars, total	6.615 g
Serine	0.2789 g
Fatty acids, total saturated 18:0	0.6452 g
Fatty acids, total saturated 20:4 undifferentiated	0.9429 g
Vitamin B-6	2.4504 mg
Selenium, Se	305.7095 g
Ash	31.9814 g
Fatty acids, total saturated 18:1 undifferentiated	1.3942 g
Pantothenic acid	0.3738 mg
Phenylalanine	0.2625 g
Copper, Cu	4.6192 mg
Betaine	19.1475 mg
Thiamin	2.266 mg
Retinol	544.0012 g
Methionine	0.0648 g
Iron, Fe	26.6261 mg
Carbohydrate, by difference	17.1529 g
Phosphorus, P	3413.3324 mg
Folate, total	309.4256 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.4171 g
Alanine	0.2189 g
Cholesterol	906.6687 mg
Valine	0.2432 g
Fatty acids, total saturated 18:2 undifferentiated	0.7671 g
Glycine	0.2268 g
Glucose (dextrose)	3.1462 g
Fatty acids, total saturated 14:0	0.0423 g
Zinc, Zn	18.943 mg
Isoleucine	0.2237 g
Fatty acids, total polyunsaturated	3.2759 g
Leucine	0.3798 g
Tocotrienol, alpha	0.06 mg
Vitamin A, IU	1816.3374 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.2176 g
Folate, DFE	309.4256 g
Tryptophan	0.0822 g
Vitamin C, total ascorbic acid	11.1 mg
Phytosterols	22.5 mg
Tyrosine	0.1766 g
Vitamin B-12	18.1334 g
Vitamin K (phylloquinone)	2.4133 g
Fatty acids, total saturated	2.4124 g
Histidine	0.1319 g
Fatty acids, total monounsaturated	1.6713 g
Threonine	0.2043 g
Folate, food	309.4256 g
Vitamin E (alpha-tocopherol)	9.0967 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.5984 g
Magnesium, Mg	424.8425 mg
Lysine	0.3014 g
Potassium, K	4666.9886 mg
Cystine	0.0812 g
Fluoride, F	1.65 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Onion	1	60	14.01	0.15
Soy sauce	0.25 cup	33.7875	3.1429	0.3634
Garlic Clove	4	1613.8703	0	9.0667
italian salad dressing	0	0	0	0
venison chuck roast	4 lb	1613.8703	0	9.0667