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Scottish Sunday-After-Church Roast Beef

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)279.3286
Energy (kCal)1589.2827
Carbohydrates (g)86.5408
Total fats (g)8.784
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse roast and put in a covered roaster with about 1/2 cup water. | 2. Add onions, carrots and celery. Salt and pepper roast. Cover roaster with lid. | 3. The secret of a very tender roast is to cook it slow at 275° for 3 hours, until tender and roast falls apart. | 4. When cooked, you can make gravy from drippings , if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    english roast chuck 3 lbs cut 1210.4027 0.0 269.2806 6.8
    onion 2 chopped 128.0 29.888 3.52 0.32
    carrot 4 sliced 209.92 49.0496 4.7616 1.2288
    celery 4 stalks sliced 40.96 7.6032 1.7664 0.4352
    salt pepper 1210.4027 0.0 269.2806 6.8
    water 1/2 cup 0.0 0.0 0.0 0.0

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



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