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Fruited Pot Roast of Beef With Cranberry Gravy

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)53.4325
Energy (kCal)6577.145
Carbohydrates (g)1734.3558
Total fats (g)11.5238
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Lightly brown pot roast in cooking fat. | 2. Pour off drippings. | 3. Season meat with 1 salt and 1/8 t pepper. | 4. Place on rack in Dutch oven or roasting pan. | 5. Add water. | 6. Cover tightly and cook in slow oven (325) for 3 to 3 and 1/2 hours our until meat is tender. | 7. The last 15 minutes of cooking time, add prunes and onion rings. | 8. Cover again and continue cooking. | 9. Remove meat, prunes and onions from pan. | 10. Pour off all but 1/4 c drippings. | 11. Mash cranberry sauce into drippings and stir to blend. | 12. Add onions, lemon juice, allspice and 1 t salt. | 13. Bring to a boil and cook over low heat until the cranberry sauce is dissolved. | 14. Add prunes to sauce and cook 5 minutes. | 15. Serve carved roast garnished with prunes on hot platter. | 16. Accompany with cranberry gravy. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef rump roast 4 1/2 boneless - - - -
    cooking 2 tablespoons fat - - - -
    salt 2 teaspoons - - - -
    pepper 1/8 teaspoon 0.7216 0.1839 0.0299 0.0094
    water 1/4 cup 0.0 0.0 0.0 0.0
    prune 24 pitted 5896.8 1561.2479999999998 48.8592 11.232000000000001
    onion 1 sliced separated - - - -
    jellied cranberry sauce 1 can jellied 671.6642 170.4768 4.4078 0.1679
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    allspice 1/4 teaspoon 1.2492 0.3426 0.0289 0.0413

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



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