Spicy Crock Pot French Dips

1. Salt & pepper beef. Coat with flour & sear all sides.

2. Place all ingredients in crock pot. Cook on low 10 hours.

3. Remove meat to plate & shred. Remove onions & mushrooms & set aside.

4. Strain broth off of the solids & fat.

5. Thicken broth if desired on stove with cornstarch mixed in water.

6. Toast bread on inside under broiler. Pile beef high in bread, top with onion & mushrooms & serve with broth.

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Nutrient	Quantity
Total fats	139.0207 g
Protein	486.4586 g
Carbohydrates	40.7984 g
Energy	3330.1731 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0758 g
Water	2917.6047 g
Aspartic acid	44.9567 g
Calcium, Ca	436.1275 mg
Lutein + zeaxanthin	78.3365 g
Fiber, total dietary	8.9326 g
Carotene, beta	129.141 g
Niacin	107.2941 mg
Hydroxyproline	2.4253 g
Vitamin A, RAE	57.1159 g
Arginine	32.7835 g
Riboflavin	4.88 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0453 g
Fatty acids, total saturated 20:1	0.136 g
Glutamic acid	80.0196 g
Sodium, Na	1883.8178 mg
Fatty acids, total saturated 16:1 undifferentiated	5.2144 g
Total lipid (fat)	139.0207 g
Manganese, Mn	1.2064 mg
Fructose	2.064 g
Proline	19.9745 g
Fatty acids, total saturated 16:0	33.4623 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	5.5307 g
Sucrose	1.584 g
Choline, total	1632.8957 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.476 g
Fatty acids, total polyunsaturated 18:1 t	6.7093 g
Sugars, total	12.3377 g
Serine	19.1921 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	19.322 g
Fatty acids, total saturated 20:4 undifferentiated	0.952 g
Vitamin B-6	10.6356 mg
Selenium, Se	597.5357 g
Ash	27.5866 g
Vitamin D	131.4902 IU
Fatty acids, total saturated 18:1 undifferentiated	64.0494 g
Pantothenic acid	20.5361 mg
Phenylalanine	18.9847 g
Copper, Cu	2.2528 mg
Betaine	394.5609 mg
Thiamin	1.9411 mg
Retinol	45.3334 g
Methionine	14.0472 g
Iron, Fe	54.9819 mg
Carbohydrate, by difference	40.7984 g
Phosphorus, P	4895.2481 mg
Folate, total	130.2597 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0227 g
Alanine	28.0996 g
Cholesterol	1496.0034 mg
Valine	22.5326 g
Fatty acids, total saturated 18:2 undifferentiated	6.0887 g
Glycine	21.7153 g
Glucose (dextrose)	8.5497 g
Fatty acids, total saturated 14:0	3.8601 g
Zinc, Zn	179.3131 mg
Isoleucine	21.2592 g
Fatty acids, total saturated 12:0	0.0001 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	4.828 g
Fatty acids, total polyunsaturated	7.1392 g
Fatty acids, total saturated 14:1	0.884 g
Fatty acids, total polyunsaturated 17:1	1.4053 g
Leucine	40.1389 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	398.285 IU
Folate, DFE	130.2597 g
Tryptophan	5.5382 g
Vitamin C, total ascorbic acid	15.1442 mg
Phytosterols	24.7335 mg
Fatty acids, total polyunsaturated 18:1 c	57.3241 g
Campesterol	4.5359 mg
Tyrosine	17.1836 g
Vitamin B-12	70.4935 g
Vitamin K (phylloquinone)	38.8762 g
Fatty acids, total saturated	58.5728 g
Histidine	15.9577 g
Fatty acids, total monounsaturated	71.6665 g
Threonine	22.0428 g
Folate, food	130.2597 g
Fatty acids, total polyunsaturated 17:0	1.7227 g
Vitamin D (D2 + D3)	3.1739 g
Fatty acids, total polyunsaturated 24:0	0.1813 g
Cryptoxanthin, beta	28.554 g
Vitamin D2 (ergocalciferol)	0.9072 g
Vitamin D3 (cholecalciferol)	2.2667 g
Vitamin E (alpha-tocopherol)	4.2631 mg
Fatty acids, total trans	6.7093 g
Fatty acids, total trans-monoenoic	6.7093 g
Magnesium, Mg	583.872 mg
Lysine	43.4789 g
Potassium, K	9339.3587 mg
Cystine	5.1618 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1 tablespoon	12.665	2.8101	0.0425
Onion	1 cup	64	14.944	0.16
Mushroom	8 ounces	77.1106	15.3994	1.1113
Water	4 cups	0	0	0
flour	0	0	0	0
salt pepper	0	0	0	0
beef base	5 teaspoons	0	0	0
marjoram	1 teaspoon	1.626	0.3634	0.0422
beef chuck	5	3173.3405	7.0267	137.587
cayenne	0.25 teaspoon	1.431	0.2548	0.0777