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Roast Beef With Vegetables

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.6184
Energy (kCal)605.78
Carbohydrates (g)140.4507
Total fats (g)3.1962
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 550-degrees F. | 2. Using a sharp knife cut slits into beef and insert the garlic into the slits. | 3. Place beef on a rack in a roasting pan. | 4. Arrange vegetables around beef. | 5. Add water (about 1-2 cups so vegetables don't burn and bottom of pan is covered). | 6. Bake at 550 degrees F for 20 minutes. | 7. Reduce heat to 300 degrees F. | 8. Bake for 1 1/2- 2 hours (for rare about 1 1/2 hours, med about 2 hours, well-done for about 2 1/2 hours). | 9. Open oven door and let roast sit another 20 minutes before carving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rib roast 1 standing - - - -
    garlic 2 cloves cut 8.94 1.9836 0.3816 0.03
    onion 2 quartered 128.0 29.888 3.52 0.32
    carrot 8 peeled 419.84 98.0992 9.5232 2.4576
    cabbage 1 cut 22.25 5.162000000000001 1.1392 0.08900000000000001
    cauliflower 1 cut 26.75 5.3179 2.0544 0.2996

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



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