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Pot Roast With Dill Pickles

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)249.0204
Energy (kCal)2571.5557
Carbohydrates (g)113.6344
Total fats (g)121.1896
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat dutch oven or large frying pan and make sure it is hot before adding oil. | 2. Brown the roast well in the oil. | 3. Add the remaining ingredients except the sour cream. | 4. Simmer, covered, for about 2 hours or until the meat is very tender. | 5. Add the sour cream and simmer for 1/2 hour more. | 6. Slice and serve with the sauce on the top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    roast 3 round 1632.0037 87.0402 239.3605 29.9201
    peanut oil 2 tablespoons 238.68 0.0 0.0 27.0
    yellow onion 1 peeled chopped - - - -
    peppercorn 6 151.15200000000002 0.938 0.3216 16.4552
    bay leaf 1 - - - -
    beef stock 1/4 cup 42.84 4.6683 1.5813 2.0223
    dill pickle 3 chopped 51.48 10.3389 2.145 1.287
    cream 1 cup sour 455.4 10.649000000000001 5.612 44.505

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



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