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Emeril's Pot Roast

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)121.4301
Energy (kCal)1905.6944
Carbohydrates (g)166.8937
Total fats (g)85.9059
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 325 degrees. | 2. Make 10 slits throughout the roast. | 3. Stuff a clove of garlic in each slit. | 4. Rub the entire roast with the olive oil. | 5. Season with salt& pepper. | 6. Heat a large skillet over medium heat. | 7. When the pan is hot, sear the roast on all sides, about 3-4 minutes. | 8. Remove from the pan and place the roast in a dutch oven with a cover. | 9. Add the stock and cover. | 10. Place in the oven and cook for 4 hours. | 11. Place the vegetables around the roast and cover. | 12. Cook for an additional hour. | 13. Remove the roast from the oven and arrange on a serving platter, reserving the liquid. | 14. Whisk the flour and water together. | 15. Pour the reserved liquid and grime into a saucepan and bring to a simmer. | 16. Whisk the flour mixture into the reserved liquid. | 17. Bring the liquid back to a simmer and cook for 4-6 minutes. | 18. Season with salt and pepper. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chuck roast 1 816.0019 0.0 86.9495 52.0428
    garlic 10 cloves peeled 44.7 9.918 1.9080000000000001 0.15
    olive oil - - - -
    salt - - - -
    black pepper ground - - - -
    beef stock 4 cups 685.44 74.6928 25.3008 32.3568
    potato 3/4 quartered - - - -
    onion 2 peeled quartered 88.0 20.548000000000002 2.42 0.22
    carrot 3/4 peeled 39.36 9.1968 0.8928 0.2304
    turnip 3/4 peeled 12.81 2.9417 0.4118 0.0458
    parsnip 3/4 peeled 74.8125 17.945 1.197 0.2992
    flour 1/4 cup 144.57 31.6514 2.3502 0.5609
    water 1/2 cup 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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