Italian Beef Sandwiches Ii

1. Roast rump roast on rack in open roasting pan in 350 degrees oven, allowing about 40 minute s per pound.

2. Roast will be rare. Cool and slice very thin.

3. To drippings in pan, add water and 1 bouillon cube for each cup of water.

4. Add marjoram, thyme, oregano, salt, pepper, Tabasco sauce, Worcestershire sauce, garlic and green pepper.

5. Simmer 15 minutes.

6. Add thinly sliced beef and marinate in gravy in refrigerator overnight. When ready to serve, bring mixture to simmer on top of stove. Do not boil, only heat through.

7. Serve on Italian bread.

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Nutrient	Quantity
Total fats	2.4918 g
Protein	90.6114 g
Carbohydrates	11.3214 g
Energy	449.9716 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1123 g
Water	453.1852 g
Aspartic acid	0.1651 g
Calcium, Ca	609.9145 mg
Lutein + zeaxanthin	300.685 g
Fiber, total dietary	2.0453 g
Carotene, beta	231.294 g
Niacin	5.668 mg
Vitamin A, RAE	156.2823 g
Arginine	0.0246 g
Riboflavin	0.7561 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0062 g
Glutamic acid	0.1543 g
Sodium, Na	644.4864 mg
Fatty acids, total saturated 16:1 undifferentiated	0.068 g
Total lipid (fat)	2.4918 g
Manganese, Mn	0.1872 mg
Fructose	0.8457 g
Proline	0.035 g
Fatty acids, total saturated 16:0	0.4572 g
Fatty acids, total saturated 8:0	0.0003 g
Sucrose	0.0911 g
Choline, total	300.2674 mg
Sugars, total	5.2636 g
Serine	0.0433 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	0.1715 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	0.7312 mg
Selenium, Se	76.4022 g
Ash	6.6172 g
Fatty acids, total saturated 18:1 undifferentiated	0.3502 g
Pantothenic acid	0.0863 mg
Phenylalanine	0.073 g
Copper, Cu	1.268 mg
Betaine	0.1725 mg
Thiamin	0.6142 mg
Retinol	136.3403 g
Methionine	0.0065 g
Iron, Fe	9.4059 mg
Carbohydrate, by difference	11.3214 g
Phosphorus, P	855.4659 mg
Folate, total	82.5442 g
Tocopherol, gamma	0.2442 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Alanine	0.0318 g
Cholesterol	226.6672 mg
Valine	0.0351 g
Fatty acids, total saturated 18:2 undifferentiated	0.205 g
Glycine	0.0275 g
Carotene, alpha	16.185 g
Glucose (dextrose)	0.8832 g
Fatty acids, total saturated 14:0	0.0093 g
Zinc, Zn	4.7577 mg
Isoleucine	0.0246 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.0028 g
Fatty acids, total polyunsaturated	0.8613 g
Leucine	0.0367 g
Vitamin A, IU	859.2704 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	82.5442 g
Tryptophan	0.0118 g
Vitamin C, total ascorbic acid	65.9302 mg
Phytosterols	9.095 mg
Galactose	0.0015 g
Fatty acids, total polyunsaturated 18:1 c	0.0071 g
Tyrosine	0.0119 g
Vitamin B-12	4.5333 g
Vitamin K (phylloquinone)	16.2535 g
Fatty acids, total saturated	0.6413 g
Histidine	0.0088 g
Fatty acids, total monounsaturated	0.4183 g
Threonine	0.0312 g
Folate, food	82.5442 g
Cryptoxanthin, beta	6.725 g
Vitamin E (alpha-tocopherol)	2.7622 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	108.5929 mg
Lysine	0.0351 g
Potassium, K	1471.648 mg
Cystine	0.01 g
Fluoride, F	1.49 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Oregano	1 teaspoon	2.65	0.6892	0.0428
Worcestershire sauce	2 tablespoons	26.52	6.6164	0
Water	2 cups	0	0	0
Garlic Clove	1	403.4676	0	2.2667
green pepper	0.5 cup	14.9	3.4568	0.1267
salt pepper	0	403.4676	0	2.2667
thyme	1 teaspoon	0.808	0.1956	0.0134
marjoram	1 teaspoon	1.626	0.3634	0.0422
beef bouillon cube	2	0	0	0
italian bread	0	0	0	0
rump roast	1	403.4676	0	2.2667
tabasco sauce	4 drops	403.4676	0	2.2667