K-Jon'S Italian Beef

1. -Season meat and brown in fat or oil on med high heat ( 5 minutes per side).

2. -Add onion and garlic, saute 8 -10 minutes.

3. -now add the rest of ingredients and simmer until tender (3 hours).

4. - Rest meat 15-20 minutes, and strain broth, reserve pepperoncini's.

5. -slice meat against grain very thin and return to broth, simmer 15 minutes more.

6. - chop reserved pepperoncini's (remove stem) and use to garnish sandwich with giardiniera ( check my giardiniera recipe Don't skip ingredient!).

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Nutrient	Quantity
Total fats	3.8807 g
Protein	24.4097 g
Carbohydrates	114.183 g
Energy	548.266 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0893 g
Water	1405.7887 g
Aspartic acid	1.61 g
Calcium, Ca	504.0133 mg
Lutein + zeaxanthin	1881.3201 g
Fiber, total dietary	15.9456 g
Fatty acids, total saturated 22:0	0.0032 g
Carotene, beta	2138.4423 g
Niacin	9.0247 mg
Vitamin A, RAE	198.4915 g
Arginine	1.4636 g
Riboflavin	0.6464 mg
Tocopherol, beta	0.0238 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0308 g
Fatty acids, total saturated 20:1	0.0016 g
Glutamic acid	2.7801 g
Sodium, Na	3403.7046 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0767 g
Total lipid (fat)	3.8807 g
Manganese, Mn	3.2579 mg
Fructose	8.3171 g
Proline	0.3879 g
Fatty acids, total saturated 16:0	0.8883 g
Sucrose	4.971 g
Choline, total	95.4355 mg
Sugars, total	32.9695 g
Serine	0.4824 g
Fatty acids, total saturated 10:0	0.0027 g
Fatty acids, total saturated 18:0	0.3421 g
Vitamin B-6	2.8149 mg
Selenium, Se	27.532 g
Ash	13.8356 g
Fatty acids, total saturated 18:1 undifferentiated	0.7747 g
Pantothenic acid	1.8663 mg
Phenylalanine	0.5485 g
Copper, Cu	0.8801 mg
Betaine	1.1118 mg
Thiamin	0.6637 mg
Retinol	0.6875 g
Methionine	0.1374 g
Iron, Fe	10.148 mg
Carbohydrate, by difference	114.183 g
Phosphorus, P	533.9539 mg
Folate, total	133.7714 g
Tocopherol, gamma	0.2407 mg
Alanine	0.3787 g
Valine	0.6025 g
Fatty acids, total saturated 18:2 undifferentiated	1.0273 g
Glycine	0.4909 g
Carotene, alpha	73 g
Glucose (dextrose)	11.3632 g
Fatty acids, total saturated 14:0	0.1029 g
Zinc, Zn	3.0164 mg
Isoleucine	0.4379 g
Tocopherol, delta	0.017 mg
Fatty acids, total saturated 12:0	0.0046 g
Fatty acids, total polyunsaturated	1.1164 g
Tocotrienol, gamma	0.0061 mg
Leucine	0.6567 g
Tocotrienol, alpha	0.4606 mg
Vitamin A, IU	3991.5995 IU
Folate, DFE	133.7714 g
Tryptophan	0.1801 g
Vitamin C, total ascorbic acid	208.992 mg
Phytosterols	97.31 mg
Galactose	0.0129 g
Fatty acids, total polyunsaturated 18:1 c	0.109 g
Fatty acids, total saturated 20:0	0.0032 g
Tyrosine	0.2218 g
Vitamin B-12	0.504 g
Vitamin K (phylloquinone)	21.6247 g
Fatty acids, total saturated	1.3472 g
Histidine	0.2534 g
Fatty acids, total monounsaturated	0.853 g
Threonine	0.4024 g
Folate, food	133.7714 g
Cryptoxanthin, beta	433.7655 g
Vitamin E (alpha-tocopherol)	2.8007 mg
Magnesium, Mg	132.7009 mg
Lysine	0.6649 g
Potassium, K	2605.7812 mg
Cystine	0.1417 g
Fluoride, F	217.06 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1 cup	202.64	44.9616	0.68
Onion	3 cups	192	44.832	0.48
Bay leaf	2	0	0	0
Paprika	1 tablespoon	19.176	3.6713	0.8765
Bacon	3 tablespoons	0	0	0
Worcestershire sauce	0.25 cup	53.625	13.3788	0
Pepper	1 cup	29.8	6.9136	0.2533
Italian seasoning	3 tablespoons	0	0	0
red pepper	0.5 teaspoon	0.625	0.1377	0.0069
salt pepper	0	0	0	0
black peppercorn	2 tablespoons	0	0	0
beef bouillon	3 cups	50.4	0.288	1.584
chuck roast	3 lb	0	0	0