Italian Roast Beef

1. Pour water into a large kettle/pot and add bouillon cubes.

2. Mix together that salt, peppers, and herbs on a large plate.

3. Rub roast with 1/2 cup vegetable oil.

4. Roll roast in seasoning mixture until well coated.

5. Place the roast in the kettle/pot along with any left over seasoning and oil.

6. Bring water to a boil, reduce heat and simmer.

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

Nutrient	Quantity
Total fats	118.6293 g
Protein	360.8138 g
Carbohydrates	9.6199 g
Energy	2593.1103 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3734 g
Water	1801.5062 g
Aspartic acid	0.1877 g
Calcium, Ca	2317.0242 mg
Lutein + zeaxanthin	444.924 g
Fiber, total dietary	4.4393 g
Carotene, beta	248.476 g
Niacin	20.4884 mg
Vitamin A, RAE	564.9562 g
Arginine	0.0722 g
Riboflavin	2.7744 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0478 g
Glutamic acid	0.1932 g
Sodium, Na	1299.5475 mg
Fatty acids, total saturated 16:1 undifferentiated	0.279 g
Total lipid (fat)	118.6293 g
Manganese, Mn	1.2885 mg
Fructose	0.0848 g
Proline	0.2085 g
Fatty acids, total saturated 16:0	10.5586 g
Fatty acids, total saturated 8:0	3.604 g
Sucrose	0.056 g
Choline, total	1183.2938 mg
Sugars, total	0.3335 g
Serine	0.0575 g
Fatty acids, total saturated 10:0	4.0358 g
Fatty acids, total saturated 18:0	3.7459 g
Fatty acids, total saturated 20:4 undifferentiated	0.9429 g
Vitamin B-6	2.303 mg
Selenium, Se	305.7673 g
Ash	23.0693 g
Fatty acids, total saturated 18:1 undifferentiated	13.854 g
Pantothenic acid	0.1826 mg
Phenylalanine	0.0697 g
Copper, Cu	4.7168 mg
Betaine	1.2233 mg
Thiamin	2.2018 mg
Retinol	544.0012 g
Methionine	0.0182 g
Iron, Fe	28.5058 mg
Carbohydrate, by difference	9.6199 g
Phosphorus, P	3292.9914 mg
Folate, total	291.3816 g
Tocopherol, gamma	1.9263 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.4171 g
Lycopene	1.38 g
Alanine	0.0832 g
Cholesterol	906.6687 mg
Valine	0.0876 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0105 g
Fatty acids, total saturated 18:2 undifferentiated	2.447 g
Glycine	0.0735 g
Carotene, alpha	2.028 g
Glucose (dextrose)	0.1317 g
Fatty acids, total saturated 14:0	17.9161 g
Zinc, Zn	18.4523 mg
Isoleucine	0.0634 g
Tocopherol, delta	0.0552 mg
Fatty acids, total saturated 12:0	51.2512 g
Fatty acids, total polyunsaturated	5.0068 g
Fatty acids, total saturated 14:1	0.0011 g
Leucine	0.1355 g
Tocotrienol, alpha	0.0586 mg
Vitamin A, IU	2232.9674 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.2176 g
Folate, DFE	291.3816 g
Tryptophan	0.0201 g
Vitamin C, total ascorbic acid	1.9656 mg
Phytosterols	122.078 mg
Galactose	0.0337 g
Fatty acids, total polyunsaturated 18:1 c	0.0873 g
Fatty acids, total saturated 6:0	0.2188 g
Tyrosine	0.0575 g
Vitamin B-12	18.1439 g
Vitamin K (phylloquinone)	99.3656 g
Fatty acids, total saturated	91.3482 g
Histidine	0.0255 g
Fatty acids, total monounsaturated	14.1342 g
Threonine	0.046 g
Folate, food	291.3816 g
Cryptoxanthin, beta	4.583 g
Vitamin E (alpha-tocopherol)	14.4316 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.5984 g
Magnesium, Mg	402.1685 mg
Lysine	0.0602 g
Potassium, K	4372.9401 mg
Cystine	0.0194 g
Fluoride, F	6.7098 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Garlic	1 teaspoon	4.172	0.9257	0.014
Oregano	2 tablespoons	15.9	4.1352	0.2568
black pepper	1 tablespoon	17.319	4.4126	0.2249
Water	1.5 cups	0	0	0
Italian seasoning	2 tablespoons	1613.8703	0	9.0667
Vegetable oil	0.5 cup	939.58	0	109
Basil	2 tablespoons	1.219	0.1404	0.0339
red pepper flake	0.5 teaspoon	1613.8703	0	9.0667
beef bouillon cube	3	1.05	0.006	0.033
rump roast	4	1613.8703	0	9.0667