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Tangy Beef Pot Roast

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)302.3033
Energy (kCal)2542.8168
Carbohydrates (g)82.3049
Total fats (g)114.3051
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In Dutch oven, hat oil over medium-high heat; brown roast, turning with wooden spoons, about 10 minutes. | 2. Drain off any fat. | 3. Use 18 to 24 cup slow cooker; combine all the ingredients except for the sauce; pour over roast. | 4. Cook on Low for 7 to 8 hours, or cook on high for 5 hours. | 5. Sauce: Remove roast and onions from crockpot and place on a platter. | 6. Cover with foil and keep warm in a 200 degree oven until sauce is made. | 7. Pour broth into medium saucepan and place over medium heat. | 8. Add sour cream to broth and blend in well. | 9. Slowly add flour to mixture and blend in well. | 10. Next, add the chopped green pepper. | 11. Cook until liquid thickens.Serve over roast. | 12. If you prefer, you don't have to thicken broth. | 13. . | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    pot roast 3 lbs boneless 1672.8038 0.0 294.3047 55.6241
    water 1 1/2 1/2 0.0 0.0 0.0 0.0
    brown sugar 1/4 cup 209.0 53.9495 0.066 0.0
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    red wine vinegar 1/4 cup 11.3525 0.1613 0.0239 0.0
    ginger 1 1/2 1/2 2.4 0.5331 0.0546 0.0225
    clove 1/4 teaspoon ground 1.4385 0.344 0.0313 0.0682
    bay leaf 1 - - - -
    cream 1 cup sour 455.4 10.649000000000001 5.612 44.505
    purpose flour 1/2 cup - - - -
    green bell pepper 1 chopped 29.19 6.394 1.0008 0.3753

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



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