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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the roast in a 5-qt. slow cooker after cutting it in half. | 2. Combine the rest of the ingredients (except the rolls) and pour over the roast. | 3. Cover and cook on low for 8-10 hours or until the meat is tender. | 4. Remove the roast from the slow cooker and shred with two forks. | 5. Return the meat to the slow cooker and heat through. | 6. Spoon approximately 1/2 cup of meat mixture onto each roll. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sirloin tip roast	4	lbs	boneless	2049.0713	0.0	414.8916	31.0081
spicy hot	5 1/2	ounces		288.4561	13.2534	33.991	11.5382
water	1/2	cup		0.0	0.0	0.0	0.0
white vinegar	1/4	cup		10.71	0.0238	0.0	0.0
ketchup	1/4	cup		-	-	-	-
worcestershire sauce	2	tablespoons		26.52	6.6164	0.0	0.0
brown sugar	1/2	cup		418.0	107.899	0.132	0.0
salt	1	teaspoon		-	-	-	-
mustard	1	teaspoon	ground	0.315	0.0545	0.0334	0.0049
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
chili powder	1/4	teaspoon		1.9035	0.3355	0.0909	0.0964
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
kaiser	16			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.