Tom'S Beef Dip

1. Place roast in slow cooker.

2. Place onions, carrots and potatoes around the roast.

3. Season with garlic, rosemary, and bay leaves.

4. Pour in soy sauce and water.

5. Cook on low setting for 6 to 10 hours.

6. We had company and we ended up cooking the roast almost 12 hours,figured it would be like a hockey puck, but no, it was so tender! I can't tell you to cook it that long, but it's up to you.

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Nutrient	Quantity
Total fats	210.7983 g
Protein	373.9332 g
Carbohydrates	62.7947 g
Energy	3615.4894 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5119 g
Water	3293.9103 g
Aspartic acid	33.9008 g
Calcium, Ca	707.4114 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0544 g
Lutein + zeaxanthin	988.8 g
Fiber, total dietary	15.0802 g
Carotene, beta	31815.925 g
Niacin	87.9858 mg
Hydroxyproline	2.3755 g
Vitamin A, RAE	3281.4155 g
Arginine	24.6035 g
Riboflavin	3.3145 mg
Tocopherol, beta	0.0384 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.4171 g
Fatty acids, total saturated 20:1	0.4904 g
Glutamic acid	60.8068 g
Sodium, Na	15775.6403 mg
Fatty acids, total saturated 16:1 undifferentiated	6.2648 g
Total lipid (fat)	210.7983 g
Manganese, Mn	3.6266 mg
Fructose	3.531 g
Proline	15.7777 g
Fatty acids, total saturated 16:0	49.1204 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	7.344 g
Sucrose	15.1296 g
Choline, total	1240.6083 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.9611 g
Fatty acids, total polyunsaturated 18:1 t	12.4758 g
Sugars, total	23.9706 g
Serine	14.6026 g
Fatty acids, total saturated 10:0	0.0005 g
Fatty acids, total saturated 18:0	33.6712 g
Fatty acids, total saturated 20:4 undifferentiated	0.7253 g
Vitamin B-6	8.0951 mg
Selenium, Se	376.9635 g
Ash	61.6476 g
Vitamin D	72.5335 IU
Fatty acids, total saturated 18:1 undifferentiated	96.5347 g
Pantothenic acid	13.1393 mg
Phenylalanine	14.4178 g
Copper, Cu	1.5614 mg
Betaine	536.4104 mg
Thiamin	1.6026 mg
Retinol	72.5335 g
Methionine	10.2164 g
Iron, Fe	43.0554 mg
Carbohydrate, by difference	62.7947 g
Phosphorus, P	4030.9348 mg
Folate, total	186.0681 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0181 g
Lycopene	3.84 g
Alanine	21.0587 g
Cholesterol	1251.2028 mg
Valine	16.8838 g
Fatty acids, total saturated 18:2 undifferentiated	9.3667 g
Glycine	16.8518 g
Carotene, alpha	13351.68 g
Glucose (dextrose)	5.1976 g
Fatty acids, total saturated 14:0	6.1174 g
Zinc, Zn	139.8045 mg
Isoleucine	15.9395 g
Fatty acids, total saturated 12:0	0.0002 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	4.3701 g
Fatty acids, total polyunsaturated	10.7133 g
Fatty acids, total saturated 14:1	1.1605 g
Fatty acids, total polyunsaturated 17:1	1.7045 g
Leucine	29.7988 g
Tocotrienol, alpha	0.0824 mg
Vitamin A, IU	64439.4469 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0363 g
Folate, DFE	186.0681 g
Tryptophan	4.2296 g
Vitamin C, total ascorbic acid	33.8186 mg
Phytosterols	17.248 mg
Fatty acids, total polyunsaturated 16:1 c	6.256 g
Fatty acids, total polyunsaturated 18:1 c	83.7762 g
Fatty acids, total saturated 20:0	0.1632 g
Starch	5.4912 g
Tyrosine	12.7975 g
Vitamin B-12	49.5041 g
Vitamin K (phylloquinone)	78.4726 g
Fatty acids, total saturated	91.8587 g
Histidine	11.8842 g
Fatty acids, total monounsaturated	106.1576 g
Threonine	16.7678 g
Folate, food	186.0681 g
Fatty acids, total polyunsaturated 17:0	2.6112 g
Vitamin D (D2 + D3)	1.8133 g
Fatty acids, total polyunsaturated 24:0	0.1632 g
Vitamin D3 (cholecalciferol)	1.8133 g
Vitamin E (alpha-tocopherol)	6.0085 mg
Fatty acids, total trans	12.4758 g
Fatty acids, total trans-monoenoic	12.4758 g
Magnesium, Mg	622.4261 mg
Lysine	31.8376 g
Potassium, K	8564.3713 mg
Cystine	4.2749 g
Fluoride, F	13.498 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1 tablespoon	12.665	2.8101	0.0425
Carrot	3	157.44	36.7872	0.9216
Onion	1	44	10.274	0.11
Potato	2	0	0	0
Bay leaf	2	0	0	0
Soy sauce	1 cup	135.15	12.5715	1.4535
Rosemary	1 tablespoon	2.227	0.3519	0.0996
Water	6 cups	0	0	0
Pepper	0	0	0	0
beef chuck roast	4 lb	3264.0074	0	208.1711