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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix all ingredients in Rub in a small bowl. Massage into roast. | 2. Place roast in a slow cooker and pour entire jar of pepperocini peppers onto roast, even the pepper juice. | 3. Put roast in fridge overnight. | 4. Remove from fridge. Bring water to a boil. Add bouillon cubes and continue to boil for 5 minutes. | 5. Pour broth over roast. Add garlic clove and onion into crock pot. Cook for 3-4 hours on high. (Some crock pots have medium, if so use medium for 5-6 hours). | 6. Remove roast from crock pot, keeping juice in the pot. Put roast in fridge to chill for at least 30 minutes. | 7. Cut meat into thin slices and return to au jus. Reheat for about 4-5 minutes so that meat gets warmed again. | 8. Serve on hoagie roll, kaiser roll, or french bread with pepperocini, provolone, and au jus. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rump roast	3			1210.4027	0.0	269.2806	6.8
pepperoncini pepper	1	jar		1210.4027	0.0	269.2806	6.8
garlic clove	1			1210.4027	0.0	269.2806	6.8
white onion	1/2	cup		32.0	7.472	0.88	0.08
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
garlic powder	2	teaspoons		20.522	4.5093	1.0261	0.0453
onion powder	1	teaspoon		8.184	1.8989	0.2498	0.025
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
basil	1	teaspoon		0.2032	0.0234	0.0278	0.0057
red pepper	1/2	teaspoon	ground	0.625	0.1377	0.0292	0.0069
water	6	cups		0.0	0.0	0.0	0.0
beef bouillon cube	4			1.4	0.008	0.228	0.044000000000000004

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