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Pot Roast Mexicali

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)446.0073
Energy (kCal)4957.663
Carbohydrates (g)264.6642
Total fats (g)244.6678
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place roast in a large pan. | 2. Add wine and sprinkle soup mix on top. | 3. Cover and cook at 425 for 3-4 hours or ntil meat is very tender. | 4. Shred meat into a large casserole. | 5. Add beans, chili, tamales, sauces, and salt and pepper. | 6. Stir to mix well. | 7. Heat thoroughly and refrigerate overnight. | 8. Skim off fat and bake at 350 for 1 hour. | 9. May add shredded cheddar cheese last 15 minutes or baking time. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chuck roast 4 lb 3264.0074 0.0 347.7981 208.1711
    red wine 1 cup - - - -
    onion soup mix 1 package - - - -
    ranch bean 1 can drained - - - -
    kidney bean 1 can 80.0 11.3103 11.5862 1.3793
    garbanzo bean 1 can 1133.4333 188.7556 61.3793 18.1109
    salt pepper - - - -
    pinto bean 1 can - - - -
    chili bean 1 can 395.3223 50.8162 23.4891 14.4312
    tamale 1 can - - - -
    green enchilada sauce 1 can - - - -
    red enchilada sauce 1 can 84.9 13.7821 1.7546 2.5753

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



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