Spanish Round Steak

1. Place half of onion, green pepper and celery in slow cooker.

2. Cut steak into serving size pieces. Place steak in slow cooker. Add remaining onion, green pepper and celery over steak pieces.

3. Combine remaining ingredients and pour over meat.

4. Cover and cook on Low 8 hours.

5. Serve over cooked Rice or Noodles, if desired.

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Nutrient	Quantity
Total fats	33.0432 g
Protein	204.393 g
Carbohydrates	41.9594 g
Energy	1305.0907 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1892 g
Water	1246.111 g
Aspartic acid	19.5152 g
Calcium, Ca	213.053 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.1269 g
Lutein + zeaxanthin	1100.5425 g
Fiber, total dietary	11.0929 g
Fatty acids, total saturated 22:0	0.0044 g
Fatty acids, total trans-polyenoic 13:0	0.0022 g
Carotene, beta	3212.3465 g
Niacin	68.1179 mg
Hydroxyproline	0.68 g
Vitamin A, RAE	298.9462 g
Arginine	12.9422 g
Riboflavin	4.1555 mg
Tocopherol, beta	0.0192 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1603 g
Fatty acids, total saturated 20:1	0.2013 g
Glutamic acid	32.2347 g
Sodium, Na	1117.9212 mg
Fatty acids, total saturated 16:1 undifferentiated	1.0085 g
Total lipid (fat)	33.0432 g
Manganese, Mn	1.0288 mg
Fructose	2.9163 g
Proline	8.1903 g
Fatty acids, total saturated 16:0	7.2776 g
Fatty acids, total saturated 8:0	0.0006 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	3.8261 g
Sucrose	0.9178 g
Choline, total	703.4533 mg
Fatty acids, total polyunsaturated 18:1 t	0.1451 g
Sugars, total	23.3948 g
Serine	8.4484 g
Fatty acids, total saturated 10:0	0.0013 g
Fatty acids, total saturated 18:0	3.4222 g
Fatty acids, total saturated 20:4 undifferentiated	0.5349 g
Vitamin B-6	5.9748 mg
Selenium, Se	232.85 g
Ash	13.5431 g
Fatty acids, total saturated 18:1 undifferentiated	14.5091 g
Pantothenic acid	9.4553 mg
Phenylalanine	8.4706 g
Copper, Cu	1.1218 mg
Betaine	57.6063 mg
Thiamin	5.1461 mg
Retinol	0.17 g
Methionine	5.4428 g
Iron, Fe	13.0702 mg
Carbohydrate, by difference	41.9594 g
Phosphorus, P	2077.8188 mg
Folate, total	85.5044 g
Tocopherol, gamma	0.3508 mg
Fatty acids, total saturated 22:1 undifferentiated	0.002 g
Lycopene	1.795 g
Alanine	11.486 g
Cholesterol	571.2013 mg
Valine	10.1746 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	4.8205 g
Glycine	9.1101 g
Carotene, alpha	479.879 g
Glucose (dextrose)	3.28 g
Fatty acids, total saturated 14:0	0.3904 g
Zinc, Zn	29.935 mg
Isoleucine	9.4979 g
Fatty acids, total saturated 12:0	0.007 g
Fatty acids, total polyunsaturated	5.6816 g
Fatty acids, total saturated 14:1	0.0001 g
Tocotrienol, gamma	0.228 mg
Leucine	16.4662 g
Tocotrienol, alpha	0.2809 mg
Vitamin A, IU	5999.0432 IU
Folate, DFE	85.5044 g
Tryptophan	2.4123 g
Vitamin C, total ascorbic acid	225.7872 mg
Phytosterols	31.459 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	14.2157 g
Fatty acids, total saturated 20:0	0.0044 g
Fatty acids, total saturated 6:0	0.0011 g
Tyrosine	7.9022 g
Vitamin B-12	5.8027 g
Vitamin K (phylloquinone)	190.981 g
Fatty acids, total saturated	11.1992 g
Histidine	8.0944 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0011 g
Fatty acids, total monounsaturated	15.7209 g
Threonine	8.8489 g
Folate, food	85.5044 g
Fatty acids, total polyunsaturated 17:0	0.0827 g
Cryptoxanthin, beta	291.6838 g
Vitamin E (alpha-tocopherol)	5.8613 mg
Fatty acids, total trans	0.1451 g
Fatty acids, total trans-monoenoic	0.1451 g
Magnesium, Mg	278.8003 mg
Lysine	17.7474 g
Potassium, K	4784.3325 mg
Cystine	2.3105 g
Fluoride, F	3.9466 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Rice	0	0	0	0
Garlic	2 teaspoons	8.344	1.8514	0.028
Onion	1	28	6.538	0.07
Tomato	2 cups	82.8	18.36	0.72
Parsley	2 tablespoons	2.736	0.4811	0.06
Worcestershire sauce	1 tablespoon	13.26	3.3082	0
Mustard	1 tablespoon	0.945	0.1634	0.0147
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
chili powder	1 tablespoon	22.56	3.976	1.1424
green pepper	1	29.8	6.9136	0.2533
celery rib	1	0	0	0
steak	2 lbs	1115.2025	0	30.7361