Cooking in progress....

Red-Eye Beef Roast

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)126.619
Carbohydrates (g)0.4157
Total fats (g)13.6
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a Dutch oven, brown the roast on all its sides in vegetable oil over medium-high heat; drain. In a small bowl combine 3/4 cup water, the soup mix, vinegar and the hot sauce; pour over the roast. Cover and bake at 325' for 2-3 hours, or until tender. (Mine took 2 hours). Transfer to a serving platter, cover with foil and keep warm. Let stand for 10-15 minutes before slicing. | 2. For the gravy, combine flour and remaining water until smooth; stir into the meat juices. Bring to a boil; cook and stir for 2 minutes or until thickened. 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 - - - -
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    water 2 1/4 cups divided 0.0 0.0 0.0 0.0
    onion soup mix 1 package - - - -
    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.

    Similar Recipes by Processes Similar Recipes by Category Composition