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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 oven to 350 degrees. combine garlic, salt, pepper and rosemary; press into surface of beef roast. place roast on rack in shallow roasting pan. insert meat thermometer until bulb is centered in thickest part. do not add water or cover. roast 2 1/4 to 2 1/2 hours for medium rare to medium. remove roast when meat thermometer registers 140 degrees for medium rare, 155 degrees for medium. let roast stand 20 minutes. temperature will continue to rise about 5 degrees; 145 degrees for medium rare, 160 degrees for medium. | 2. add potatoes after first 1 1/2 of cooking. | 3. for sauce: in small saucepan, combine sauce ingredients. cook over medium heat 5 minutes or until bubbly, stirring occasionally. | 4. carve roast into slices; serve with potatoes and sauce. makes 8-10 servings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef rib eye roast	4	lb		4352.0099	0.0	492.8651	263.8406
garlic clove	2		crushed	-	-	-	-
black pepper	1	teaspoon	cracked	5.773	1.4708	0.239	0.075
rosemary leaf	1	teaspoon	crushed dried	-	-	-	-
salt	1	teaspoon		-	-	-	-
red potato	10 -15			-	-	-	-
brown beef gravy	1	jar		-	-	-	-
currant jelly	1/4	cup		-	-	-	-
mustard	1 1/2	1/2		0.4725	0.0817	0.05	0.0073
water	1	teaspoon		0.0	0.0	0.0	0.0

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