Slow-Cooked Italian Round Steak

1. Trim all fat from meat; cut steak into 1-inch pieces Put meat into a 4-quart slow cooker.

2. Add in carrots, celery, mushrooms, green onions, undrained tomatoes, beef broth, wine, tapioca, Italian seasoning, salt, pepper, and bay leaf.

3. Cover and cook on LOW for 9-10 hours.

4. Season to taste with salt and pepper; discard bay leaf.

5. Serve over hot cooked noodles.

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Nutrient	Quantity
Total fats	4.9799 g
Protein	140.8332 g
Carbohydrates	388.6042 g
Energy	2212.1896 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1333 g
Water	1083.1528 g
Aspartic acid	0.5743 g
Calcium, Ca	1027.289 mg
Lutein + zeaxanthin	962.5605 g
Fiber, total dietary	10.0525 g
Fatty acids, total saturated 22:0	0.0007 g
Carotene, beta	22063.3825 g
Niacin	12.8323 mg
Vitamin A, RAE	2412.7557 g
Arginine	0.281 g
Riboflavin	1.2291 mg
Tocopherol, beta	0.0256 mg
Fatty acids, total polyunsaturated 15:0	0.0007 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0084 g
Glutamic acid	1.0669 g
Sodium, Na	1579.281 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1322 g
Total lipid (fat)	4.9799 g
Manganese, Mn	0.9366 mg
Fructose	2.1619 g
Proline	0.1757 g
Fatty acids, total saturated 16:0	0.9151 g
Fatty acids, total saturated 8:0	0.0006 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0153 g
Sucrose	9.2473 g
Choline, total	864.5205 mg
Sugars, total	13.5261 g
Serine	0.1742 g
Fatty acids, total saturated 10:0	0.0045 g
Fatty acids, total saturated 18:0	0.3579 g
Fatty acids, total saturated 20:4 undifferentiated	0.3536 g
Vitamin B-6	1.4362 mg
Selenium, Se	149.562 g
Ash	14.5041 g
Fatty acids, total saturated 18:1 undifferentiated	0.7628 g
Pantothenic acid	1.2239 mg
Phenylalanine	0.2008 g
Copper, Cu	2.174 mg
Betaine	1.0752 mg
Thiamin	1.631 mg
Retinol	204.0005 g
Methionine	0.0602 g
Iron, Fe	20.0469 mg
Carbohydrate, by difference	388.6042 g
Phosphorus, P	1488.9863 mg
Folate, total	174.5879 g
Tocopherol, gamma	0.0377 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1564 g
Lycopene	2.675 g
Alanine	0.3222 g
Cholesterol	340.0008 mg
Valine	0.2133 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	0.6335 g
Glycine	0.1522 g
Carotene, alpha	8901.189 g
Glucose (dextrose)	2.094 g
Fatty acids, total saturated 14:0	0.0399 g
Zinc, Zn	9.2142 mg
Isoleucine	0.2286 g
Fatty acids, total saturated 12:0	0.0016 g
Fatty acids, total polyunsaturated	1.5835 g
Fatty acids, total saturated 14:1	0.0008 g
Leucine	0.3215 g
Tocotrienol, alpha	0.0305 mg
Vitamin A, IU	44870.5067 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0816 g
Folate, DFE	174.5879 g
Tryptophan	0.0394 g
Vitamin C, total ascorbic acid	19.861 mg
Phytosterols	0.529 mg
Fatty acids, total polyunsaturated 16:1 c	0.0007 g
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0101 g
Fatty acids, total saturated 20:0	0.0007 g
Fatty acids, total saturated 6:0	0.0001 g
Starch	3.6608 g
Tyrosine	0.1339 g
Vitamin B-12	6.968 g
Vitamin K (phylloquinone)	90.8998 g
Fatty acids, total saturated	1.3326 g
Histidine	0.1243 g
Fatty acids, total monounsaturated	0.8958 g
Threonine	0.5114 g
Folate, food	174.5879 g
Fatty acids, total polyunsaturated 17:0	0.0004 g
Fatty acids, total polyunsaturated 24:0	0.0007 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	5.7162 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2244 g
Magnesium, Mg	190.7835 mg
Lysine	0.3062 g
Potassium, K	2618.8902 mg
Cystine	0.2175 g
Fluoride, F	77.9886 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
White wine	0.5 cup	0	0	0
Carrot	2	104.96	24.5248	0.6144
Bay leaf	1	0	0	0
Mushroom	1 cup	0	0	0
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Italian seasoning	1 teaspoon	605.2014	0	3.4
Green Onion	0.5 cup	9.585	2.0377	0.1668
beef broth	1 cup	16.8	0.096	0.528
celery rib	2	605.2014	0	3.4
italian tomato	1 can	0	0	0
cooking tapioca	3 tablespoons	605.2014	0	3.4
noodle	3 cups	1474.2	361.578	0.252
bottom steak	1.5	605.2014	0	3.4