Steph'S Italian Beef Roast

1. Cut slits in the roast, insert peeled garlic clove in slits.

2. Sear meat in a frying pan on stove. Remove and place in crock pot.

3. Seed peppers and slice. Cut onions into wedges. Place on top of roast.

4. Sprinkle with salt, pepper and herbs. Put bullion cubes in crock pot.

5. Add undrained tomatoes to crock pot. Cook on high for 4 hours.

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Nutrient	Quantity
Total fats	57.729 g
Protein	304.9324 g
Carbohydrates	56.1326 g
Energy	1923.47 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0663 g
Water	2071.1994 g
Aspartic acid	28.7955 g
Calcium, Ca	303.6864 mg
Lutein + zeaxanthin	1896.4163 g
Fiber, total dietary	16.2128 g
Carotene, beta	3667.4205 g
Niacin	68.6096 mg
Hydroxyproline	1.4824 g
Vitamin A, RAE	365.6199 g
Arginine	20.1851 g
Riboflavin	3.1478 mg
Tocopherol, beta	0.067 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0153 g
Fatty acids, total saturated 20:1	0.0136 g
Glutamic acid	51.8385 g
Sodium, Na	1098.243 mg
Fatty acids, total saturated 16:1 undifferentiated	1.9947 g
Total lipid (fat)	57.729 g
Manganese, Mn	1.6707 mg
Fructose	14.5855 g
Proline	12.3304 g
Fatty acids, total saturated 16:0	13.0434 g
Fatty acids, total saturated 8:0	0.0012 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	3.1416 g
Sucrose	1.912 g
Choline, total	1071.8994 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.1768 g
Fatty acids, total polyunsaturated 18:1 t	2.5976 g
Sugars, total	31.8999 g
Serine	11.9384 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	7.71 g
Fatty acids, total saturated 20:4 undifferentiated	0.68 g
Vitamin B-6	9.3608 mg
Selenium, Se	328.7533 g
Ash	20.8237 g
Vitamin D	13.6 IU
Fatty acids, total saturated 18:1 undifferentiated	25.753 g
Pantothenic acid	11.9319 mg
Phenylalanine	11.9825 g
Copper, Cu	1.6843 mg
Betaine	195.711 mg
Thiamin	1.7215 mg
Retinol	27.2001 g
Methionine	8.6485 g
Iron, Fe	39.2643 mg
Carbohydrate, by difference	56.1326 g
Phosphorus, P	3482.9014 mg
Folate, total	203.4578 g
Tocopherol, gamma	0.8796 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0136 g
Lycopene	17243.5733 g
Alanine	17.3476 g
Cholesterol	884.002 mg
Valine	13.8866 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	4.0735 g
Glycine	13.3768 g
Carotene, alpha	741.8346 g
Glucose (dextrose)	14.9887 g
Fatty acids, total saturated 14:0	1.4227 g
Zinc, Zn	95.1248 mg
Isoleucine	13.102 g
Fatty acids, total saturated 12:0	0.0011 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	1.7272 g
Fatty acids, total polyunsaturated	4.8217 g
Fatty acids, total saturated 14:1	0.3266 g
Fatty acids, total polyunsaturated 17:1	0.544 g
Leucine	24.6908 g
Tocotrienol, alpha	0.1408 mg
Vitamin A, IU	6835.6645 IU
Folate, DFE	203.4578 g
Tryptophan	3.4735 g
Vitamin C, total ascorbic acid	352.2258 mg
Phytosterols	98.7895 mg
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	22.8963 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	10.5914 g
Vitamin B-12	37.5466 g
Vitamin K (phylloquinone)	98.7925 g
Fatty acids, total saturated	22.9436 g
Histidine	9.8608 g
Fatty acids, total monounsaturated	28.6456 g
Threonine	13.6572 g
Folate, food	203.4578 g
Fatty acids, total polyunsaturated 17:0	0.6528 g
Fatty acids, total polyunsaturated 24:0	0.0952 g
Cryptoxanthin, beta	23.6475 g
Vitamin E (alpha-tocopherol)	7.2566 mg
Fatty acids, total trans	2.5976 g
Fatty acids, total trans-monoenoic	2.5976 g
Magnesium, Mg	463.2229 mg
Lysine	26.8472 g
Potassium, K	7813.3117 mg
Cystine	3.2345 g
Fluoride, F	27.8771 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Onion	1	64	14.944	0.16
Tomato	3 cans	120.6297	26.0694	1.3403
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Garlic Clove	8	0	0	0
red pepper	2	2.5	0.5506	0.0275
green pepper	2	59.6	13.8272	0.5066
basil leaf	0.5 teaspoon	0	0	0
beef bouillon cube	3	1.05	0.006	0.033
oregano leaf	1 teaspoon	0	0	0
beef roast	3 lb	1672.8038	0	55.6241