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Petrini's Italian Pot Roast

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.124
Energy (kCal)57.04
Carbohydrates (g)14.012
Total fats (g)0.1612
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Season beef to taste with salt and pepper. | 2. Heat a large (5 quart covered) pot over medium to medium high heat. | 3. Coat bottom of pre-heated pan with olive oil. | 4. Sear meat well on both sides (you may need to cut the meat into smaller pices to accommodate your pan). Once the meat is seared remove to a plate. | 5. In a bowl or large measuring cup, mix together the tomato sauce, garlic, italian seasoning, apple juice and vinegar. | 6. Pour liquids into pot and deglaze, being sure to scrape up all the yummy goodness on the bottom of the pan. | 7. Add back the meat and also add the mushrooms. | 8. Lower the heat so that the liquids are at a simmer and cover the pot. | 9. Let simmer for 2-3 hours until the meat is falling apart. | 10. Serve in shallow bowls over pasta cooked al dente. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef chuck roast 3 -5 lb 0.0 0.0 0.0 0.0
    salt - - - -
    black pepper - - - -
    olive oil - - - -
    garlic 1 -2 tablespoon minced 0.0 0.0 0.0 0.0
    italian seasoning 2 -3 teaspoons 0.0 0.0 0.0 0.0
    tomato sauce 1 can - - - -
    apple juice 1/2 cup 57.04 14.012 0.124 0.1612
    apple cider vinegar 1/4 cup 0.0 0.0 0.0 0.0
    button mushroom 1/2 - 1 sliced 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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