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Veggie and Beef Pot Roast

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.8369
Energy (kCal)264.4457
Carbohydrates (g)61.161
Total fats (g)1.6342
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place vegetables in bottom of slow cooker. | 2. Brown roast in oil in skillet. Place on top of vegetables. | 3. Combine water/dry wine/tomato juice, Worcestershire sauce, bouillon, and basil. Pour over meat and vegetables. | 4. Cover. Cook on LOW 10-12 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 12 cubed - - - -
    carrot 8 cut 164.0 38.32 3.72 0.96
    onion 2 cut 56.0 13.075999999999999 1.54 0.14
    celery rib 2 cut - - - -
    beef chuck roast 2 1/2 - 3 lbs 0.0 0.0 0.0 0.0
    cooking oil 2 tablespoons - - - -
    tomato juice 3/4 cup 30.9825 6.4334 1.5491 0.5285
    worcestershire sauce 1 tablespoon 13.26 3.3082 0.0 0.0
    beef bouillon granule 1 teaspoon - - - -
    basil 1 teaspoon dried 0.2032 0.0234 0.0278 0.0057

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



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