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Italian Roast Beef

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)173.8991
Energy (kCal)1632.0037
Carbohydrates (g)-
Total fats (g)104.0856
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rub roasts with Italian dressing. Put roasts in pan. Cut up pepperocini peppers to taste (I used about half a jar) and put on top of roast. Use some of the pepperocini juice too. Mix packages of aujus with 4 cups water (don't heat). Pour over roasts. | 2. Bake at 350 deg. approx 4 hrs COVERED. Check for liquid content. If gravy is thickening, add water. (The roast must stay in the liquid). | 3. When it is done it will shred easily with fork in the pan. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chuck roast 2 1632.0037 0.0 173.8991 104.0856
    season italian dressing 1 package - - - -
    au jus mix 4 envelopes - - - -
    pepperoncini pepper 1 jar - - - -

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



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