Try this RBC Roast Beef recipe, or contribute your own.
Suggest a better descriptionDredge a 4 pound chuck or shoulder beef roast with a mixture of flour, salt and pepper.
Place 3 or 4 patties of butter in bottom of roaster pan.
Put meat in pan and put 3 or 4 patties of butter on top of meat. Bake at 350 degrees F for one hour, UNCOVERED.
Add 1 cup of water (per roast), cover and bake for 2 more hours at 250 degrees F.
Notes:
This recipe works equally well with other inexpensive cuts of beef like the Eye of Round Roast, Bottom Round or Rump Roast. and the Top or inside Round Roast.
For even richer and more savory pan juices, and eventually gravy, try substituting Beef Broth or Beef Consomme for the water.
1 lb flour = 4 cups
1 cup butter = 16 patties (Tablespoons)
**IMPORTANT: Separate meat being served with this meal from meat needed with Santa Fe Taco Salad**
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (315g) | ||
Recipe Makes: 120 Servings | ||
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Calories: 782 | ||
Calories from Fat: 548 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60.9g | 81 % | |
Saturated Fat 28.3g | 142 % | |
Monounsaturated Fat 23.7g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 206.1mg | 63 % | |
Sodium 269.7mg | 9 % | |
Potassium 655.2mg | 17 % | |
Total Carbohydrate 14.9g | 4 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 14.3g | ||
Protein 41.4g | 59 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 782
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