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Beef Chuck Roast on the Grill

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)267.7676
Energy (kCal)2493.0556
Carbohydrates (g)4.1905
Total fats (g)156.6129
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine soy sauce and red wine in the container in which you plan to marinate the roast. | 2. Dunk the roast in so it's moistened on both sides. | 3. Sprinkle half the meat tenderizer on one side of the roast. | 4. Prick the surface with a fork all over. | 5. Sprinkle oregano and garlic powder to taste. | 6. Turn the roast over in the marinade. | 7. Repeat the tenderizer and spices on the other side. | 8. Flip over again and let rest in the marinade. | 9. Let marinate at least overnight, turning at least once. | 10. Cook on the grill to desired doneness. Chuck will come out tender using this technique even if cooked a short amount of time. | 11. Slice across the grain and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red wine 1/2 cup - - - -
    soy sauce 1/3 cup 45.05 4.1905 6.919 0.4845
    beef chuck roast 3 lb 2448.0056 0.0 260.8486 156.1284
    meat tenderizer 1/2 teaspoon - - - -
    oregano - - - -
    garlic powder - - - -

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



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