No Muss-No Fuss Italian Drip Beef

1. Combine all ingredients, except roast, and mix well.

2. Put roast in pan; pour mixture over roast.

3. Bake at 275 for 5-6 hours or until fork tender.

4. Shred beef in pan.

5. Serve on rolls or bread of choice.

6. May top with favorite cheese and broil until cheese is golden brown, OR --.

7. DIP sandwich in aus juice.

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Nutrient	Quantity
Total fats	54.1331 g
Protein	136.7885 g
Carbohydrates	0.174 g
Energy	1048.1852 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1428 g
Water	973.408 g
Aspartic acid	7.7974 g
Calcium, Ca	376.5585 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0136 g
Niacin	25.4885 mg
Hydroxyproline	0.5939 g
Vitamin A, RAE	86.1334 g
Arginine	5.7256 g
Riboflavin	1.0887 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1043 g
Fatty acids, total saturated 20:1	0.1224 g
Glutamic acid	13.7542 g
Sodium, Na	2140.7191 mg
Fatty acids, total saturated 16:1 undifferentiated	1.6415 g
Total lipid (fat)	54.1331 g
Manganese, Mn	0.0888 mg
Proline	3.5723 g
Fatty acids, total saturated 16:0	12.6552 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.836 g
Choline, total	447.8156 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.2403 g
Fatty acids, total polyunsaturated 18:1 t	3.1189 g
Serine	3.3411 g
Fatty acids, total saturated 18:0	8.6627 g
Fatty acids, total saturated 20:4 undifferentiated	0.2992 g
Vitamin B-6	2.0518 mg
Selenium, Se	134.5119 g
Ash	11.7263 g
Vitamin D	18.1334 IU
Fatty acids, total saturated 18:1 undifferentiated	24.5765 g
Pantothenic acid	2.8705 mg
Phenylalanine	3.3093 g
Copper, Cu	0.8473 mg
Betaine	114.6936 mg
Thiamin	0.5799 mg
Retinol	86.1334 g
Methionine	2.4707 g
Iron, Fe	13.3422 mg
Carbohydrate, by difference	0.174 g
Phosphorus, P	1321.3519 mg
Folate, total	56.3 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0566 g
Alanine	4.9595 g
Cholesterol	426.134 mg
Valine	3.9304 g
Fatty acids, total saturated 18:2 undifferentiated	2.19 g
Glycine	3.9667 g
Fatty acids, total saturated 14:0	1.5757 g
Zinc, Zn	36.3574 mg
Isoleucine	3.6992 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	1.0925 g
Fatty acids, total polyunsaturated	2.8133 g
Fatty acids, total saturated 14:1	0.2901 g
Fatty acids, total polyunsaturated 17:1	0.4261 g
Leucine	6.9949 g
Vitamin A, IU	285.6002 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0363 g
Folate, DFE	56.3 g
Tryptophan	0.9792 g
Fatty acids, total polyunsaturated 16:1 c	1.564 g
Fatty acids, total polyunsaturated 18:1 c	20.944 g
Fatty acids, total saturated 20:0	0.0408 g
Tyrosine	2.9965 g
Vitamin B-12	14.9472 g
Vitamin K (phylloquinone)	7.0267 g
Fatty acids, total saturated	23.6235 g
Histidine	2.8152 g
Fatty acids, total monounsaturated	27.0521 g
Threonine	3.8261 g
Folate, food	56.3 g
Fatty acids, total polyunsaturated 17:0	0.6528 g
Vitamin D (D2 + D3)	0.4533 g
Fatty acids, total polyunsaturated 24:0	0.0408 g
Vitamin D3 (cholecalciferol)	0.4533 g
Vitamin E (alpha-tocopherol)	1.9946 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0748 g
Fatty acids, total trans	3.1189 g
Fatty acids, total trans-monoenoic	3.1189 g
Magnesium, Mg	141.3518 mg
Lysine	7.6024 g
Potassium, K	2261.3034 mg
Cystine	0.9112 g
Fluoride, F	126.15 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Water	0.25 cup	0	0	0
Italian seasoning	3 tablespoons	201.7333	0	1.1333
Bell Pepper	8 ounces	201.7333	0	1.1333
beef broth	1 can	30.45	0.174	0.957
chuck roast	1	816.0019	0	52.0428