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Parker's Barbecued Beef Sandwiches

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)261.1028
Energy (kCal)2540.5192
Carbohydrates (g)22.2206
Total fats (g)156.1528
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. This may be cooked a day ahead and refridgerated overnight. | 2. Skim fat off top and reheat. | 3. Place beef in slow-cooker. | 4. Combine remaining ingredients, except rolls. | 5. Pour over meat. | 6. Cover and cook on LOW 8-9 hours. | 7. Refridgerate or prepare sandwiches now. | 8. Shred beef by pulling it apart with two forks; add 1 cup sauce. | 9. Reheat in microwave or on stovetop. | 10. Spoon on warm, open-face rolls or buns. | 11. Top with additional warm sauce, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chuck roast 3 lb boneless lean 2448.0056 0.0 260.8486 156.1284
    ketchup 3/4 cup - - - -
    dijon mustard 1 tablespoon - - - -
    brown sugar 2 tablespoons 68.4 17.6562 0.0216 0.0
    garlic 1 clove crushed 4.47 0.9918 0.1908 0.015
    worcestershire sauce 1 tablespoon 13.26 3.3082 0.0 0.0
    red wine vinegar 2 tablespoons 5.662000000000001 0.0805 0.0119 0.0
    liquid smoke flavoring 1/4 teaspoon - - - -
    salt 1/4 teaspoon - - - -
    pepper 1/8 teaspoon 0.7216 0.1839 0.0299 0.0094
    french 10 - - - -

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



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