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Crock Pot Roast Beef and Horseradish Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.2728
Energy (kCal)781.5423
Carbohydrates (g)19.7908
Total fats (g)79.2088
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rub halves of roast all over with herb rub, then coat them with cooking spray. | 2. Heat a nonstick skillet over medium high heat and brown roast halves on all sides; remove roast halves to a 3 1/2-qt crock pot. | 3. Add broth to the skillet and heat, stirring to scrape up any browned bit sticking to the pan; pour over beef. | 4. Cover crock pot and cook on high setting 1 hour. | 5. Turn to low setting and cook 6-8 hours more. | 6. Remove roasts from pot, let stand 15 minutes, then slice thinly across the grain diagonally. | 7. Spoon pan juices over beef slices. | 8. Pass around Horseradish Sauce to spoon over beef. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sirloin tip roast 1 boneless trimmed cut boneless - - - -
    olive oil cooking spray flavored - - - -
    beef broth 1/3 cup 5.6 0.032 0.912 0.17600000000000002
    garlic powder 1 teaspoon 10.261 2.2546 0.5131 0.0226
    oregano 1 teaspoon dried 2.65 0.6892 0.09 0.0428
    thyme 1/2 teaspoon 0.40399999999999997 0.0978 0.0222 0.0067
    salt 1 teaspoon - - - -
    pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375
    cream 2/3 cup sour low fat 528.0 10.64 5.808 55.488
    mayonnaise 1/4 cup 209.38 0.0 0.2146 23.2
    horseradish 2 tablespoons prepared 14.4 3.387 0.354 0.207
    lemon 1 teaspoon grated rind 1.2808 0.4116 0.0486 0.0132
    worcestershire sauce 1/2 teaspoon 2.21 0.5514 0.0 0.0
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015

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



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