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Pepperoncini and Shredded Beef

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)305.5247
Energy (kCal)1723.2371
Carbohydrates (g)-
Total fats (g)55.9074
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place all ingredients in crockpot and cook on low for 7-10 hours. | 2. Once roast is falling apart, remove roast and shred in a large bowl. | 3. Skim out pepperoncinis and add to the shredded roast. | 4. Reserve the au jus liquid. | 5. Split rolls in half and place on a cookie sheet in oven to toast 3-5 minutes, remove from oven. | 6. Place shredded roast and pepperoncini( about a cup) on one half of roll and 1/2 cup shredded cheese on other half. | 7. Put back on oven to melt cheese. | 8. Pour au jus liquid into individual cups for dipping. | 9. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef roast 3 lbs boneless 1672.8038 0.0 294.3047 55.6241
    pepperoncini pepper 1 jar 50.4333 0.0 11.22 0.2833
    lipton onion soup mix 2 ounces 50.4333 0.0 11.22 0.2833
    water 1 cup 0.0 0.0 0.0 0.0
    mozzarella cheese 3 cups shredded - - - -
    french 6 - - - -

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



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