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Foolproof Roast Beef and Vegetable

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)319.1474
Energy (kCal)2176.0049
Carbohydrates (g)116.0536
Total fats (g)39.8934
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place all vegetables in a zip-lock bag. | 2. Add enough oil to lightly coat. | 3. Remove from bag (I know, I know, this makes sense but one reviewer thought some people might put the entire bag in the oven - insert shocked face) and place vegetables in the roasting pan. | 4. Place roast on top of vegetables. | 5. Sprinkle roast generously with the garlic pepper (see note below). | 6. Sprinkle vegetables with garlic pepper and salt. | 7. Roast at 500 degrees (yes 500 degrees) for (7) seven minutes (yes seven) per pound. | 8. Roast will be medium-rare. | 9. Remove from oven and allow roast sit for 20 minutes or more before carving. | 10. Note: It is believed that adding salt to uncooked meat will draw out the juices. | 11. I always sprinkle with salt when roast is done. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    roast 4 lb 2176.0049 116.0536 319.1474 39.8934
    red potato 1 cut - - - -
    onion sliced sweet - - - -
    carrot cut - - - -
    garlic pepper seasoning - - - -
    salt - - - -
    oil - - - -

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



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