Shredded Salsa Verde Beef (Crock Pot)

Shredded Salsa Verde Beef (Crock Pot)


1. Place roast in crock pot. sprinkle with salt, pepper and garlic salt. Pour salsa verde over roast.

2. Cover, and cook on Low for 8 hours. When done, the roast should shred easily with a fork.

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Nutrition

NutrientQuantity
Total fats102.9223 g
Protein277.6487 g
Carbohydrates35.7254 g
Energy2215.0784 kCal
Fatty acids, total saturated 18:3 undifferentiated0.1671 g
Water979.4211 g
Aspartic acid25.5866 g
Calcium, Ca139.5716 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c0.0098 g
Lutein + zeaxanthin10.442 g
Fiber, total dietary0.8609 g
Fatty acids, total saturated 22:00.0009 g
Carotene, beta7.13 g
Niacin35.1753 mg
Hydroxyproline1.3963 g
Vitamin A, RAE18.7544 g
Arginine18.7344 g
Riboflavin2.248 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)0.1671 g
Fatty acids, total saturated 20:10.2176 g
Glutamic acid45.2436 g
Sodium, Na4272.9347 mg
Fatty acids, total saturated 16:1 undifferentiated3.1117 g
Total lipid (fat)102.9223 g
Manganese, Mn0.4687 mg
Fructose0.0149 g
Proline11.4713 g
Fatty acids, total saturated 16:020.5333 g
Fatty acids, total saturated 8:00.0023 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c3.6085 g
Sucrose0.0641 g
Choline, total881.8211 mg
Fatty acids, total polyunsaturated 18:2 CLAs0.3083 g
Fatty acids, total polyunsaturated 18:1 t3.8896 g
Sugars, total32.09 g
Serine10.9051 g
Fatty acids, total saturated 10:00.0008 g
Fatty acids, total saturated 18:012.3324 g
Fatty acids, total saturated 20:4 undifferentiated0.5712 g
Vitamin B-62.9412 mg
Selenium, Se322.721 g
Ash33.7565 g
Vitamin D45.3334 IU
Fatty acids, total saturated 18:1 undifferentiated41.2898 g
Pantothenic acid6.9459 mg
Phenylalanine10.825 g
Copper, Cu0.9628 mg
Betaine103.754 mg
Thiamin0.6507 mg
Retinol18.1334 g
Methionine8.084 g
Iron, Fe29.3212 mg
Carbohydrate, by difference35.7254 g
Phosphorus, P1884.2056 mg
Folate, total74.3815 g
Tocopherol, gamma0.1509 mg
Fatty acids, total saturated 20:5 n-3 (EPA)0.0272 g
Lycopene0.46 g
Alanine16.0319 g
Cholesterol942.9355 mg
Valine12.8445 g
Fatty acids, total polyunsaturated 20:3 undifferentiated0.0035 g
Fatty acids, total saturated 18:2 undifferentiated3.9372 g
Glycine12.3571 g
Carotene, alpha0.276 g
Glucose (dextrose)0.0077 g
Fatty acids, total saturated 14:02.2316 g
Zinc, Zn102.755 mg
Isoleucine12.1434 g
Fatty acids, total saturated 12:00.0021 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)2.7019 g
Fatty acids, total polyunsaturated4.7341 g
Fatty acids, total saturated 14:10.5081 g
Fatty acids, total polyunsaturated 17:10.8432 g
Leucine22.9665 g
Tocotrienol, alpha0.0195 mg
Vitamin A, IU3266.9811 IU
Folate, DFE74.3815 g
Tryptophan3.1784 g
Vitamin C, total ascorbic acid19.4932 mg
Phytosterols2.364 mg
Galactose0.0034 g
Fatty acids, total polyunsaturated 18:1 c37.4002 g
Fatty acids, total saturated 20:00.0363 g
Fatty acids, total saturated 6:00.0003 g
Tyrosine9.8441 g
Vitamin B-1230.7361 g
Vitamin K (phylloquinone)18.2842 g
Fatty acids, total saturated36.3246 g
Histidine9.1421 g
Fatty acids, total monounsaturated45.9706 g
Threonine12.5564 g
Folate, food74.3815 g
Fatty acids, total polyunsaturated 17:01.0608 g
Vitamin D (D2 + D3)0.9067 g
Fatty acids, total polyunsaturated 24:00.1179 g
Cryptoxanthin, beta0.575 g
Vitamin D3 (cholecalciferol)0.9067 g
Vitamin E (alpha-tocopherol)0.77 mg
Fatty acids, total saturated 22:6 n-3 (DHA)0.0091 g
Fatty acids, total trans3.8896 g
Fatty acids, total trans-monoenoic3.8896 g
Magnesium, Mg205.7871 mg
Lysine24.9447 g
Potassium, K3881.3163 mg
Fatty acids, total polyunsaturated 24:1 c0.0003 g
Cystine2.9577 g
Fluoride, F0.7866 g

Ingredients

IngredientQuantityEnergyCarbohydratesLipin
Salt1 teaspoon000
Garlic powder1 teaspoon10.2612.25460.0226
Pepper1 teaspoon5.7731.47080.075
beef chuck roast2 lbs1958.4044094.8375
salsa verde2 cups240.64327.9872

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