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Red- Eye Beef Roast

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)133.147
Carbohydrates (g)0.4157
Total fats (g)14.0
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a roasting pan, over medium high heat brown roast on all sides in oil and drain. | 2. Combine 3/4 cup water, soup mix, vinegar, and hot sauce, and pour over roast. | 3. Cover and bake at 325 degrees for 2-3 hours or until tender. | 4. Transfer to a serving platter, and keep warm, and let stand 10-15 minutes before slicing. | 5. For gravy, combine flour, and remaining wateruntil smooth, stir into meat juices. | 6. Bring to a boil, cook, and stir for 2 minutes or until thickrned. Serve with meat. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef eye 1 boneless round - - - -
    canola oil 1 tablespoon 123.76 0.0 0.0 14.0
    water 2 1/2 cups divided 0.0 0.0 0.0 0.0
    onion soup mix 1 envelope - - - -
    cider vinegar 3 tablespoons 9.387 0.4157 0.0 0.0
    louisiana sauce 2 tablespoons - - - -
    purpose flour 2 tablespoons - - - -

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



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