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Fork-Tender Roast Beef & Gravy-Glazed Potato Dice #SP5

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.2712
Energy (kCal)1419.8495
Carbohydrates (g)76.7657
Total fats (g)125.0743
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Tear off a large piece of HEAVY DUTY aluminum foil (approximately 36 inches). | 2. Place roast in middle of foil. | 3. Spread both envelopes of DRY beefy onion soup mix on top of the roast. | 4. In a small bowl, mix 2 cups of diced Simply Potatoes with one can of undiluted cream of potato soup and pepper. Spread carefully over roast. | 5. Wrap in the foil, pressing seams tightly to prevent leakage. | 6. Bake at 300 degrees for four hours. | 7. Slit foil carefully, allowing steam to escape. Using tongs, lift roast onto serving platter and pour potato/gravy mixture over the top. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef chuck roast 2 1/2 - 3 lbs 0.0 0.0 0.0 0.0
    potato 2 cups Diced 231.0 52.47 6.15 0.27
    cream 1 can undiluted 1187.4063 23.928 13.0615 124.7856
    beefy onion soup mix 2 1/4 1/4 - - - -
    black pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187

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



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