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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place chuck roast in crock pot. | 2. Mix together soy sauce, bouillon, bay leaf, pepper, rosemary, thyme& garlic. | 3. Pour on roast. | 4. Add enough water to just cover meat. | 5. Cook on low for 10 to 12 hours. | 6. Remove meat from crock pot and shred into chunks. | 7. Fill crusty rolls with meat and serve with small bowls of broth for dipping. | 8. If desired, you can make this a day before. | 9. Remove the meat from the broth and refrigerate both separately. | 10. When cold, skim the fat from the broth and reheat meat and broth together in a large saucepan before shredding and making into sandwiches. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck roast	6	lbs		4896.0111	0.0	521.6972	312.2567
soy sauce	1/2	cup		67.575	6.2857	10.3785	0.7268
beef bouillon cube	1			0.35	0.002	0.057	0.011000000000000001
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
rosemary	1	teaspoon	dried	0.917	0.1449	0.0232	0.040999999999999995
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
garlic clove	1		minced minced	-	-	-	-
individual hoagie	10			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.