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Suggest a better description1. Coat the roast with the seasoning.
2. Stir the chili and onion in a 5-quart slow cooker. Add the roast and turn to coat.
3. Cover and cook on LOW for 6 to 8 hours* or until the roast is fork-tender.
4. Remove the roast from the cooker to a cutting board and let it stand for 10 minutes. Shred the meat using 2 forks and return the meat to the cooker. Serve on the rolls with the cheese.
*Or on high for 3 to 4 hours
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Serving Size: 1 Serving (140g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 321 | ||
Calories from Fat: 222 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.7g | 33 % | |
Saturated Fat 10.5g | 53 % | |
Monounsaturated Fat 10.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 88.4mg | 27 % | |
Sodium 127.7mg | 4 % | |
Potassium 345.2mg | 9 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.6g | ||
Protein 21.6g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 321
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