Ingredients:
- 1 boneless chuck roast 3-1/2 lb
- 1-1/2 ts garlic powder
- 1-1/2 ts dried oregano
- 1-1/2 ts salt
- 1/4 ts pepper
- 1 lg onion sliced & 1/4d
Directions:
- DRAIN PEPPERONCINIS, RESERVING LIQUID. REMOVE AND DISCARD STEMS; SET ASIDE. CUT ROAST INTO LARGE CHUNKS; PLACE 1/3 OF MEAT IN A SLOW COOKER. ADD BEEF BROTH. IN A SMALL BOWL, COMBINE BASIL, GARLIC POWDER, OREGANO, SALT AND PEPPER; SPRINKLE HALF OVER BEEF. LAYER WITH HALF OF THE REMAINING MEAT, THEN ONION, RESERVED PICKLE JUICE AND PEPPER. TOP WITH REMAINING MEAT AND HERB MIXTURE. COVER AND COOK ON LOW 8-9 HOURS OR UNTIL MEAT IS TENDER. SHRED MEAT WITH 2 FORKS. USEING A SLOTTED SPOON SERVE BEEF AND PEPPERS ON ROLL.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 268.24 Kcal (1123 kJ) | ||
| Calories from fat | 87.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.71g | 15% | |
|---|---|---|---|
| Cholesterol | 46.77mg | 16% | |
| Sodium | 560.22mg | 23% | |
| Potassium | 241.87mg | 5% | |
| Total Carbs | 27.2g | 9% | |
| Sugars | 0.77g | 3% | |
| Dietary Fiber | 1.34g | 5% | |
| Protein | 18.54g | 37% | |
| Vitamin C | 2.1mg | 3% | |
| Iron | 1.6mg | 9% | |
| Calcium | 21.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 74.57 Kcal (312 kJ) | ||
| Calories from fat | 24.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.7g | 15% | |
|---|---|---|---|
| Cholesterol | 13mg | 16% | |
| Sodium | 155.74mg | 23% | |
| Potassium | 67.24mg | 5% | |
| Total Carbs | 7.56g | 9% | |
| Sugars | 0.22g | 3% | |
| Dietary Fiber | 0.37g | 5% | |
| Protein | 5.15g | 37% | |
| Vitamin C | 0.6mg | 3% | |
| Iron | 0.4mg | 9% | |
| Calcium | 5.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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