RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	12.0559
Energy (kCal)	496.0448
Carbohydrates (g)	86.3037
Total fats (g)	13.3362
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2220
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.3280
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.0795
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.5382
Proline (g)	0.0655
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	9.6383
Adjusted Protein (g)	0.0000
Cystine (g)	0.0236
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	12.9708
Copper, Cu (mg)	0.7260
Maltose (g)	0.0000
Zinc, Zn (mg)	3.6782
Total lipid (fat) (g)	13.3362
Vitamin K (phylloquinone) (g)	8.9377
Cholesterol (mg)	15.1200
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	76.6477
Folate, total (g)	109.5730
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	499.5810
Energy (kcal)	496.0448
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1841
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0147
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	39.2717
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1920
Vitamin C, total ascorbic acid (mg)	39.4245
Lutein + zeaxanthin (g)	20.1600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1194
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	69.8977
Fatty acids, total saturated 16:0 (g)	2.1867
Carbohydrate, by difference (g)	86.3037
Vitamin D (IU)	0.0000
Fructose (g)	6.3418
Fluoride, F (g)	5.2800
Aspartic acid (g)	0.4677
Tyrosine (g)	0.0729
Potassium, K (mg)	1062.5000
Fatty acids, total saturated 12:0 (g)	2.2083
Vitamin A, RAE (g)	42.8675
Serine (g)	0.1132
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1320
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	1.1151
Histidine (g)	0.0746
Isoleucine (g)	0.0810
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	3.0399
Water (g)	660.1251
Fatty acids, total saturated 8:0 (g)	0.1748
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	257.2540
Sodium, Na (mg)	1973.0642
Iron, Fe (mg)	2.9485
Energy (kJ)	2070.1453
Ash (g)	7.5817
Caffeine (mg)	0.0000
Glycine (g)	0.1327
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	1.5133
Fatty acids, total polyunsaturated (g)	1.7353
Vitamin E (alpha-tocopherol) (mg)	2.5163
Sucrose (g)	17.5176
Vitamin B-6 (mg)	0.7321
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0595
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2041
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	16712.6400
Starch (g)	0.0000
Pantothenic acid (mg)	1.1228
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3053
Folate, food (g)	109.5730
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	3.4213
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	53.5000
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	7.1698
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	155.2782
Fatty acids, total saturated 10:0 (g)	0.2182
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1102
Glutamic acid (g)	1.2909
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	20.1600
Leucine (g)	0.1414
Folate, DFE (g)	109.5730
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	8.7244
Tryptophan (g)	0.0713
Threonine (g)	0.1109
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	1.5043
Protein (g)	12.0559
Cryptoxanthin, beta (g)	0.3630
Fatty acids, total saturated 18:1 undifferentiated (g)	3.1351
Betaine (mg)	0.4935
Phosphorus, P (mg)	224.2115
Tocopherol, gamma (mg)	0.0029

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Deutschland >> German
Dietary Style
Preparation Time
Cooking Time - 210 minutes, Preparation Time - 15 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 325 degrees F (165 degrees C). | 2. Heat vegetable oil in a Dutch oven over medium heat; brown the pot roast on all sides in the hot Dutch oven, 2 to 3 minutes per side. | 3. Mix the Dijon mustard, brown sugar, garlic, and nutmeg together in a small bowl; spread evenly over the browned pot roast. Layer the onion slices atop the pot roast. Pour the beer and beef stock over the pot roast; season with salt and black pepper. Cover the Dutch oven. | 4. Roast in the preheated oven until completely tender, about 3 1/2 hours. Remove the cover from the Dutch oven during the final 20 minutes of cooking time. Transfer the roast to a platter, and cover with aluminum foil; allow to rest for 10 minutes. | 5. While the meat rests, whisk the cornstarch and water together in a small bowl; stir the cornstarch slurry into the juices left in the Dutch oven. Place the Dutch oven over medium heat; bring the gravy to a low boil, and cook and stir until thickened. Serve on the side as gravy, or slice the beef and pour over the slices on a platter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	teaspoon		39.0773	0.0	0.0	4.5333
beef pot roast	1			-	-	-	-
dijon mustard	2	tablespoons		-	-	-	-
brown sugar	1 1/2	tablespoons		51.3	13.2422	0.0162	0.0
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
onion	3		sliced	192.0	44.832	5.28	0.48
beer	1	cup		-	-	-	-
beef stock	1	cup		171.36	18.6732	6.3252	8.0892
salt black pepper	to taste		ground	-	-	-	-
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
water	1	tablespoon		0.0	0.0	0.0	0.0

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

Cooking in progress....

Octoberfest Roast