Italian Roast Beef Ii

1. Place roast into a stainless steel or glass mixing bowl. Pour dressing over the roast, and turn to coat. Cover, and refrigerate for 24 hours.

2. Preheat oven to 285 degrees F (140 degrees C).

3. Line a 13x9 inch baking dish with aluminum foil. Place the marinated roast in the dish. Rub the garlic and pepper into the meat. Pour any leftover marinade over the roast.

4. Bake at 285 degrees F (140 degrees C) for 1 1/2 hours. Increase heat to 375 degrees F (190 degrees C), and continue baking for an additional 2 hours.

5. Remove roast from oven, and cover with foil. Let sit for 15 minutes before serving.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	156.1734 g
Protein	261.421 g
Carbohydrates	2.9754 g
Energy	2461.4156 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3146 g
Water	940.9543 g
Aspartic acid	23.4361 g
Calcium, Ca	247.4905 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0408 g
Lutein + zeaxanthin	1.44 g
Fiber, total dietary	0.189 g
Carotene, beta	0.45 g
Niacin	58.8695 mg
Hydroxyproline	1.7816 g
Vitamin A, RAE	54.4001 g
Arginine	17.2339 g
Riboflavin	1.9819 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.3128 g
Fatty acids, total saturated 20:1	0.3672 g
Glutamic acid	41.3349 g
Sodium, Na	1103.1325 mg
Fatty acids, total saturated 16:1 undifferentiated	4.692 g
Total lipid (fat)	156.1734 g
Manganese, Mn	0.2865 mg
Proline	10.7258 g
Fatty acids, total saturated 16:0	36.5783 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	5.508 g
Choline, total	865.69 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.7208 g
Fatty acids, total polyunsaturated 18:1 t	9.3568 g
Sugars, total	0.09 g
Serine	10.0403 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	25.2281 g
Fatty acids, total saturated 20:4 undifferentiated	0.544 g
Vitamin B-6	5.32 mg
Selenium, Se	281.4386 g
Ash	13.327 g
Vitamin D	54.4001 IU
Fatty acids, total saturated 18:1 undifferentiated	72.19 g
Pantothenic acid	8.404 mg
Phenylalanine	9.9445 g
Copper, Cu	0.8565 mg
Betaine	344.0808 mg
Thiamin	0.9156 mg
Retinol	54.4001 g
Methionine	7.4188 g
Iron, Fe	28.4411 mg
Carbohydrate, by difference	2.9754 g
Phosphorus, P	2584.1758 mg
Folate, total	41.0701 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0136 g
Alanine	14.8903 g
Cholesterol	938.4021 mg
Valine	11.8174 g
Fatty acids, total saturated 18:2 undifferentiated	6.2358 g
Glycine	11.918 g
Fatty acids, total saturated 14:0	4.5832 g
Zinc, Zn	102.3766 mg
Isoleucine	11.1171 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	3.2776 g
Fatty acids, total polyunsaturated	7.176 g
Fatty acids, total saturated 14:1	0.8704 g
Fatty acids, total polyunsaturated 17:1	1.2784 g
Leucine	21.0125 g
Vitamin A, IU	177.6104 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	41.0701 g
Tryptophan	2.9435 g
Vitamin C, total ascorbic acid	2.808 mg
Fatty acids, total polyunsaturated 16:1 c	4.692 g
Fatty acids, total polyunsaturated 18:1 c	62.8321 g
Fatty acids, total saturated 20:0	0.1224 g
Tyrosine	8.9969 g
Vitamin B-12	37.1281 g
Vitamin K (phylloquinone)	20.553 g
Fatty acids, total saturated	68.5794 g
Histidine	8.4558 g
Fatty acids, total monounsaturated	79.3844 g
Threonine	11.4925 g
Folate, food	41.0701 g
Fatty acids, total polyunsaturated 17:0	1.9584 g
Vitamin D (D2 + D3)	1.36 g
Fatty acids, total polyunsaturated 24:0	0.1224 g
Vitamin D3 (cholecalciferol)	1.36 g
Vitamin E (alpha-tocopherol)	2.5912 mg
Fatty acids, total trans	9.3568 g
Fatty acids, total trans-monoenoic	9.3568 g
Magnesium, Mg	260.6506 mg
Lysine	22.8319 g
Potassium, K	4551.3002 mg
Cystine	2.7394 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	3 cloves	13.41	2.9754	0.045
black pepper	0	0	0	0
beef chuck roast	3 pounds	2448.0056	0	156.1284
italian salad dressing	1 bottle	0	0	0