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Suggest a better descriptionPlace trimmed roast in a 5 qt. slow cookier. Combine soy sauce and next 6 ingredients; pour over roast. Add water to slow cooker until roast is almost covered. Cook, covered, on Low 7 hours or until very tender. Remove roast, reserving broth; shred roast with a fork. Place roast in rolls, and serve with reserved broth for dipping. Yield: 12 servings. Typed in MMFormat by Cindy Hartlin Source: Southern Living Oct 97. Posted to MM-Recipes Digest V5 #027 by "Henry Ackerman2"
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Serving Size: 1 Serving (301g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 432 | ||
Calories from Fat: 233 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.9g | 35 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 94mg | 29 % | |
Sodium 9477.8mg | 327 % | |
Potassium 720.1mg | 19 % | |
Total Carbohydrate 9.9g | 3 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 8.5g | ||
Protein 40.5g | 58 % | |
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: 432
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