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Tex-Mex Beef Pot Roast (Crock Pot)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)362.4243
Energy (kCal)2601.9009
Carbohydrates (g)168.7151
Total fats (g)56.6948
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place beef roast in 6 qt crock pot. | 2. Add kidney beans, diced tomatoes, all seasonings and water. | 3. Set crock pot on high for 6 hours (if thawed) to 7 hours (when frozen). | 4. Add corn niblets and allow to heat for 5 minutes. | 5. Find and discard both bay leaves. Use a slotted spoon to drain liquid and serve. Can be eaten in flour tortillas if completely drained. | 6. Serves 10 4-ounce servings of meat. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef roast 3 round 1672.8038 0.0 294.3047 55.6241
    red kidney bean 1 can undrained 910.3448 164.9655 67.2276 0.6897
    tomato green chilies 1 can diced canned - - - -
    cumin seed 1/2 teaspoon 3.9375 0.4645 0.187 0.2338
    celery salt 1/4 teaspoon - - - -
    chili powder 1/8 teaspoon 0.9518 0.1677 0.0454 0.0482
    bay leaf 2 - - - -
    garlic powder 1 teaspoon 10.261 2.2546 0.5131 0.0226
    red pepper flake 1/8 teaspoon crushed - - - -
    red cayenne pepper 1/8 teaspoon 0.7155 0.1274 0.027000000000000003 0.0389
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    salt 1 teaspoon - - - -
    water 1/2 cup 0.0 0.0 0.0 0.0
    corn niblets 1 can undrained - - - -
    flour tortilla - - - -

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



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