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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim fat from meat; cut meat into 1-inch cubes. | 2. In a 3 ½ to 4-quart crock pot, combine meat, onion chunks, and bell pepper pieces. | 3. In medium bowl, combine spaghetti sauce, garlic,1/2 teaspoon of salt, oregano, and black pepper; mix and pour over the meat and vegetables. | 4. Cover and cook on low setting for 9 to 10 hours or on high for 4 1/2 to 5 hours. | 5. If using the low setting, turn to high and add the zucchini; stir well. Cover and cook for 15 minutes more. Season to taste with salt and pepper. Serve over hot spaghetti, mashed potatoes or polenta. Sprinkle with cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck roast	2 1/2		boneless	2448.0056	0.0	346.1208	118.5469
onion	2		cut	88.0	20.548000000000002	2.42	0.22
red bell pepper	1		cut sweet	-	-	-	-
spaghetti sauce choice	1	jar		-	-	-	-
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
salt	1/2	teaspoon		-	-	-	-
oregano	1/2	teaspoon	crushed dried	1.325	0.3446	0.045	0.0214
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
zucchini	2		cut	4.62	0.6842	0.5962	0.08800000000000001
potato	4 1/2	cups	mashed	519.75	118.0575	13.8375	0.6075
parmesan cheese			grated	-	-	-	-

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