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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the olive oil in a large frying pan on medium-high heat. | 2. Season the roast with salt and pepper. | 3. Brown the roast on all sides, remove to a plate, and set aside. | 4. NOTE: If you are running low on time, skip browning the roast. | 5. In a medium bowl, combine the tomato sauce, Madeira, and garlic. Set aside. | 6. To a slow cooker add the onions and carrots. | 7. Add the browned roast and any accumulated juices. | 8. Pour the sauce mixture over the top of roast. | 9. Cover and cook on low setting for 8 hours. | 10. Serve over pasta or mashed potatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	2	tablespoons		1210.4027	0.0	269.2806	6.8
rump roast	3		rinsed	1210.4027	0.0	269.2806	6.8
salt pepper				1210.4027	0.0	269.2806	6.8
garlic herb spaghetti sauce	1 1/2	cups		1210.4027	0.0	269.2806	6.8
madeira wine	3/4	cup		1210.4027	0.0	269.2806	6.8
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
pearl onion	1 1/2	cups		1210.4027	0.0	269.2806	6.8
carrot	1	cup	cut cut frozen	52.48	12.2624	1.1904	0.3072

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