Leftover Juice/Gravy from Pot Roast

TechNerd42

So I slow cook my beef roasts. The last time I incorporated four bell peppers (Red, orange, yellow, green) and half of a sweet onion, some flour, olive oil, and Mrs. Dash table blend. I saved the leftover liquid (there may be a couple strands of pepper or onion in there. But just bits and pieces.) and froze it. Tonight is beef tips over noodles. So I cut up steak and added it to the leftover liquid from the roast, but how do I calculate the nurition of the liquid? I can't just use the same as before, because it now has fat and "drippings" from the original roast as well as any juices from the fairly lean steaks I cut up to be the "beef tips" this morning.

Mildly frustrating aspect of recording everything, is figuring out how to record stuff like this.

Swiftdogs

That is one of the tougher things to log accurately. If you included the oil and flour when you logged the original roast, they're already accounted for (just on the wrong day). Or you can check the database for a reasonable entry for "beef drippings" and factor that in with the beef tips. When I'm doing one like that, I look at the numbers for my recipe versus a pre-made product to make sure I'm in the ballpark.

What time is dinner? Sounds yummy!