Italian Beef
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 491.2
- Total Fat: 16.9 g
- Cholesterol: 209.1 mg
- Sodium: 1,082.8 mg
- Total Carbs: 2.0 g
- Dietary Fiber: 0.7 g
- Protein: 77.9 g
View full nutritional breakdown of Italian Beef calories by ingredient
Introduction
"Beef rump slowly roasted with Italian seasonings until tender. Whenever these were on the menu, lines would form. Serve on crusty Italian bread."From: AllRecipes.com:
http://allrecipes.com//Recipe/italian-
beef-sandwiches/Detail.aspx
I couldn't find an accurate nutrition record for boneless rump roast, so I chose the closest I could find, Beef bottom round. The nutrition on Allrecipe.com says:
Nutrition Information
Servings Per Recipe: 8
Calories: 494
Amount Per Serving
* Total Fat: 32.7g
* Cholesterol: 138mg
* Sodium: 985mg
Amount Per Serving
* Total Carbs: 2.3g
* Dietary Fiber: 0.8g
* Protein: 45.2g
I increased the amount of beef to make the recipe meet the calories of the original recipe. If you use boneless rump roast, the calculations will be correct for the amount listed in the ingredients list. "Beef rump slowly roasted with Italian seasonings until tender. Whenever these were on the menu, lines would form. Serve on crusty Italian bread."
From: AllRecipes.com:
http://allrecipes.com//Recipe/italian-
beef-sandwiches/Detail.aspx
I couldn't find an accurate nutrition record for boneless rump roast, so I chose the closest I could find, Beef bottom round. The nutrition on Allrecipe.com says:
Nutrition Information
Servings Per Recipe: 8
Calories: 494
Amount Per Serving
* Total Fat: 32.7g
* Cholesterol: 138mg
* Sodium: 985mg
Amount Per Serving
* Total Carbs: 2.3g
* Dietary Fiber: 0.8g
* Protein: 45.2g
I increased the amount of beef to make the recipe meet the calories of the original recipe. If you use boneless rump roast, the calculations will be correct for the amount listed in the ingredients list.
Number of Servings: 8
Ingredients
-
4 pounds boneless rump roast
6 cloves garlic, slivered
1 cup water
1 tablespoon salt
1 tablespoon coarsely ground black
pepper
1 tablespoon crushed red pepper
1 tablespoon dried oregano
Directions
1. Preheat oven to 250 degrees F (120 degrees C). Make slits in roast with a sharp knife, and insert garlic slivers. Place roast in a pan not much larger than the roast. Pour water into pan, and season roast with salt, black pepper, red pepper, and oregano.
2. Cover, and bake in preheated oven for 2 hours, basting occasionally. Remove from oven, and let cool in roasting pan. Meat should be very rare. Wrap tightly and refrigerate overnight.
3. The next day, Remove roast from pan, and slice as thinly as possible. Add a little water to roasting pan, and heat on stovetop, but do not boil. Stir to blend seasonings. When au jus is hot, add sliced beef just long enough to heat through. Serve on crusty Italian bread with au jus available for dipping.
Number of Servings: 8
Recipe submitted by SparkPeople user JWARD199.
2. Cover, and bake in preheated oven for 2 hours, basting occasionally. Remove from oven, and let cool in roasting pan. Meat should be very rare. Wrap tightly and refrigerate overnight.
3. The next day, Remove roast from pan, and slice as thinly as possible. Add a little water to roasting pan, and heat on stovetop, but do not boil. Stir to blend seasonings. When au jus is hot, add sliced beef just long enough to heat through. Serve on crusty Italian bread with au jus available for dipping.
Number of Servings: 8
Recipe submitted by SparkPeople user JWARD199.