Slow Cooked Beef Roast

1. Grease roasting pan lightly.

2. Mix ingredients for sauce.

3. Place roast into roasting pan.

4. Cut vegetables into individual servings.

5. Pour sauce over beef and vegetables.

6. Cover tightly and don't peek.

7. Bake in a 250 degree oven for 5 hours.

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

Nutrient	Quantity
Total fats	94.9699 g
Protein	499.574 g
Carbohydrates	69.441 g
Energy	3096.8883 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0584 g
Water	2608.8131 g
Aspartic acid	46.4519 g
Calcium, Ca	491.8966 mg
Lutein + zeaxanthin	1171.44 g
Fiber, total dietary	12.34 g
Carotene, beta	12437.6 g
Niacin	110.0735 mg
Hydroxyproline	2.4707 g
Vitamin A, RAE	1268.1534 g
Arginine	33.461 g
Riboflavin	5.4274 mg
Tocopherol, beta	0.0614 mg
Fatty acids, total polyunsaturated 15:0	0.0049 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.047 g
Fatty acids, total saturated 20:1	0.0227 g
Glutamic acid	83.1082 g
Sodium, Na	1954.4044 mg
Fatty acids, total saturated 16:1 undifferentiated	3.3138 g
Total lipid (fat)	94.9699 g
Manganese, Mn	1.2961 mg
Fructose	10.7162 g
Proline	20.399 g
Fatty acids, total saturated 16:0	21.4066 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	5.3429 g
Sucrose	20.615 g
Choline, total	1735.4478 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.2947 g
Fatty acids, total polyunsaturated 18:1 t	4.3293 g
Sugars, total	44.195 g
Serine	19.5419 g
Fatty acids, total saturated 18:0	12.7271 g
Fatty acids, total saturated 20:4 undifferentiated	1.1333 g
Vitamin B-6	14.1376 mg
Selenium, Se	550.6939 g
Ash	34.3859 g
Vitamin D	22.6667 IU
Fatty acids, total saturated 18:1 undifferentiated	42.6052 g
Pantothenic acid	19.1123 mg
Phenylalanine	19.4286 g
Copper, Cu	2.0932 mg
Betaine	325.0581 mg
Thiamin	2.752 mg
Retinol	45.3334 g
Methionine	14.3666 g
Iron, Fe	63.0166 mg
Carbohydrate, by difference	69.441 g
Phosphorus, P	5596.5035 mg
Folate, total	300.4402 g
Tocopherol, gamma	0.0972 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0227 g
Lycopene	43921.1 g
Alanine	28.7175 g
Cholesterol	1473.3367 mg
Valine	22.9583 g
Fatty acids, total saturated 18:2 undifferentiated	5.9877 g
Glycine	22.0985 g
Carotene, alpha	4450.56 g
Glucose (dextrose)	11.9322 g
Fatty acids, total saturated 14:0	2.3729 g
Zinc, Zn	156.9632 mg
Isoleucine	21.7177 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	2.8787 g
Fatty acids, total polyunsaturated	7.1794 g
Fatty acids, total saturated 14:1	0.544 g
Fatty acids, total polyunsaturated 17:1	0.9067 g
Leucine	40.9597 g
Tocotrienol, alpha	0.12 mg
Vitamin A, IU	24573.1603 IU
Folate, DFE	300.4402 g
Tryptophan	5.714 g
Vitamin C, total ascorbic acid	370.47 mg
Phytosterols	44.52 mg
Galactose	0.9216 g
Fatty acids, total polyunsaturated 18:1 c	38.1724 g
Starch	1.8304 g
Tyrosine	17.5517 g
Vitamin B-12	62.5601 g
Vitamin K (phylloquinone)	119.2101 g
Fatty acids, total saturated	37.7808 g
Histidine	16.357 g
Fatty acids, total monounsaturated	47.415 g
Threonine	22.6689 g
Folate, food	300.4402 g
Fatty acids, total polyunsaturated 17:0	1.088 g
Fatty acids, total polyunsaturated 24:0	0.1587 g
Vitamin E (alpha-tocopherol)	7.0424 mg
Fatty acids, total trans	4.3293 g
Fatty acids, total trans-monoenoic	4.3293 g
Magnesium, Mg	678.884 mg
Lysine	44.5254 g
Potassium, K	11332.6425 mg
Cystine	5.3797 g
Fluoride, F	47.73 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 tablespoon	55.062	13.7724	0
Salt	2 teaspoons	0	0	0
Carrot	1	52.48	12.2624	0.3072
Onion	2	88	20.548	0.22
Potato	8	0	0	0
Celery	3 stalks	30.72	5.7024	0.3264
Tomato juice	2 cups	82.62	17.1558	1.4094
beef roast	5	2788.0063	0	92.7069
cooking tapioca	4 tablespoons	0	0	0