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Pennsylvania Pot Roast

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)328.937
Energy (kCal)3559.3522
Carbohydrates (g)329.4681
Total fats (g)104.4282
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place roast in glass bowl; mix next 7 ingredients. Pour over beef; cover. Refrigerate 24 hours. | 2. Place roast and marinade in pot; heat to boiling. Reduce heat and simmer 2 1/2 hours or until beef is tender. | 3. Remove beef from liquid; let stand 10 minutes before slicing. Celsius. | 4. ook vegetables separately just until tender. Strain cooking liquid from beef into pan. Blend flour and water. Heat liquid to boiling, stir in flour and water mixture. Cook and stir until thickened. Cook 2 minutes. | 5. Arrange beef and vegetables on platter. Spoon gravy over beef; serve remaining gravy in sauceboat. Accompany meal with a Burgundy wine if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef chuck 3 lb boneless lean 1904.0043 4.216 287.3687 82.5522
    beef stock 2 cups 342.72 37.3464 12.6504 16.1784
    wine vinegar 1/2 cup 22.705 0.3226 0.0478 0.0
    garlic clove 3 crushed - - - -
    onion 1 chopped 64.0 14.944 1.76 0.16
    mustard 1/4 cup 3.78 0.6538 0.4004 0.0588
    worcestershire sauce 2 tablespoons 26.52 6.6164 0.0 0.0
    thyme 2 teaspoons dried 1.6159999999999999 0.3912 0.08900000000000001 0.0269
    new potato 6 cubed - - - -
    carrot 1 lb sliced 185.9731 43.4542 4.2184 1.0886
    green bean 1 lb trimmed 140.6138 31.6154 8.3008 0.9979
    flour 1 1/2 1/2 867.42 189.9081 14.1015 3.3654
    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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