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Chinese Pot Roast

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)260.8694
Energy (kCal)2595.7176
Carbohydrates (g)7.3016
Total fats (g)169.7324
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in dutch oven. | 2. Add meat and brown on both sides. | 3. Combine stir-fry sauce with wine and pour over meat. | 4. Cover, reduce heat and simmer for 1 hour 40 minutes. | 5. Add mushrooms and simmer, covered, another 15 minutes or until beef is tender. | 6. Combine cornstarch and 1/4 cup Water. | 7. Remove meat to platter and keep warm. | 8. Add cornstarch mixture to pan juices; cook and stir until mixture boils and thickens lightly. | 9. To serve, cut meat across grain into thin slices and serve with the mushroom gravy. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chuck roast 3 lb 2448.0056 0.0 260.8486 156.1284
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    stir fry sauce 1/4 - 1/2 cup low sodium - - - -
    burgundy wine 1/2 cup - - - -
    mushroom 1/2 sliced - - - -
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004

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



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