Juicy Slow Cook French Dip Subs

1. Place roast in 5 quart crock pot.

2. Combine next 7 ingredients and pour over the roast.

3. Add water to the cooker until the roast is almost covered.

4. Cook covered on low 7 hours or until roast is very tender.

5. Remove roast and put even amounts on sub rolls.

6. Reserve the broth for dipping!

7. Enjoy as always!

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	0.8148 g
Protein	11.0163 g
Carbohydrates	8.8828 g
Energy	79.911 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0439 g
Water	96.789 g
Aspartic acid	0.978 g
Calcium, Ca	50.283 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0007 g
Fiber, total dietary	1.5097 g
Fatty acids, total saturated 22:0	0.0009 g
Carotene, beta	22.808 g
Niacin	2.8846 mg
Vitamin A, RAE	2.926 g
Arginine	0.6957 g
Riboflavin	0.2208 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0004 g
Fatty acids, total saturated 20:1	0.0003 g
Glutamic acid	2.1291 g
Sodium, Na	7024.289 mg
Fatty acids, total saturated 16:1 undifferentiated	0.001 g
Total lipid (fat)	0.8148 g
Manganese, Mn	1.3493 mg
Fructose	0.0096 g
Proline	0.6716 g
Fatty acids, total saturated 16:0	0.0958 g
Fatty acids, total saturated 8:0	0.0003 g
Sucrose	0.1911 g
Choline, total	25.57 mg
Sugars, total	0.5853 g
Serine	0.5113 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	0.0162 g
Vitamin B-6	0.2457 mg
Selenium, Se	1.4134 g
Ash	19.597 g
Fatty acids, total saturated 18:1 undifferentiated	0.1171 g
Pantothenic acid	0.4116 mg
Phenylalanine	0.4676 g
Copper, Cu	0.0778 mg
Betaine	38.1841 mg
Thiamin	0.0564 mg
Methionine	0.1274 g
Iron, Fe	2.2187 mg
Carbohydrate, by difference	8.8828 g
Phosphorus, P	226.444 mg
Folate, total	20.53 g
Alanine	0.391 g
Valine	0.4477 g
Fatty acids, total saturated 18:2 undifferentiated	0.3071 g
Glycine	0.3961 g
Glucose (dextrose)	0.3847 g
Fatty acids, total saturated 14:0	0.002 g
Zinc, Zn	1.2229 mg
Isoleucine	0.4216 g
Fatty acids, total saturated 12:0	0.0004 g
Fatty acids, total polyunsaturated	0.3519 g
Leucine	0.7111 g
Vitamin A, IU	58.476 IU
Folate, DFE	20.53 g
Tryptophan	0.1275 g
Vitamin C, total ascorbic acid	1.4706 mg
Phytosterols	0.556 mg
Fatty acids, total polyunsaturated 18:1 c	0.0033 g
Tyrosine	0.3256 g
Vitamin B-12	0.0035 g
Vitamin K (phylloquinone)	0.0124 g
Fatty acids, total saturated	0.1299 g
Histidine	0.2305 g
Fatty acids, total monounsaturated	0.129 g
Threonine	0.3593 g
Folate, food	20.53 g
Vitamin E (alpha-tocopherol)	0.0208 mg
Magnesium, Mg	98.754 mg
Lysine	0.5116 g
Potassium, K	603.856 mg
Fatty acids, total polyunsaturated 24:1 c	0.0003 g
Cystine	0.1585 g
Fluoride, F	1.45 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic powder	1 teaspoon	10.261	2.2546	0.0226
Bay leaf	1	0	0	0
Soy sauce	0.5 cup	67.575	6.2857	0.7268
Rosemary	1 teaspoon	0.917	0.1449	0.041
thyme	1 teaspoon	0.808	0.1956	0.0134
peppercorn	3	0	0	0
beef bouillon cube	1	0.35	0.002	0.011
french	12	0	0	0
chuck roast	7.5 lbs	0	0	0