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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 325°F. | 2. Sprinkle the roast with garlic powder, oregano and pepper, then cook roast, uncovered, in a shallow roasting pan, about 30 minutes per pound. | 3. Roast will be very rare-- don't overcook it! | 4. Let cool slightly, then thinly slice. | 5. Add to the roast's pan drippings: the boiling water, bouillon cubes, oregano, thyme, pepper, Tabasco sauce, garlic and Worcestershire sauce. | 6. Simmer for 20 minutes, scraping up the browned bits. | 7. Taste for salt and add some if you wish. | 8. Add the sliced beef; cover and marinate in da gravy overnight. | 9. Reheat the next day and serve in crusty Italian sandwich rolls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rump roast	1			403.4676	0.0	89.7602	2.2667
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
black pepper	1/2	teaspoon	coarse-grind	2.8865	0.7354	0.1195	0.0375
water	2	cups	boiling	0.0	0.0	0.0	0.0
beef bouillon cube	2			0.7	0.004	0.114	0.022000000000000002
oregano	2	teaspoons	dried	1.325	0.3446	0.045	0.0214
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
black pepper	1/2	teaspoon	coarse-grind	2.8865	0.7354	0.1195	0.0375
tabasco sauce	1	teaspoon		403.4676	0.0	89.7602	2.2667
garlic clove	8		minced	35.76	7.9344	1.5264	0.12
worcestershire sauce	2	tablespoons		26.52	6.6164	0.0	0.0
salt				-	-	-	-

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