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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 roast in Dutch oven and add broth, onion and celery. | 2. Bring to a boil, reduce heat, cover and simmer for about 2 1/2 hours or until meat is tender. | 3. Remove roast and cool slightly. | 4. Shred meat with two forks. | 5. Remove vegetables from cooking liquid and discard, then skim off fat and reserve 1 1/2 cups of cooking liquid. | 6. Return the 1 1/2 cups of liquid to Dutch oven, then stir in rest of ingredients. | 7. Return shredded beef to pan and bring to a boil. | 8. Reduce heat, cover and simmer for 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck roast	3	lbs	boneless	2448.0056	0.0	260.8486	156.1284
beef broth	1	can		30.45	0.174	4.959	0.9570000000000001
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
ketchup	3/4	cup		-	-	-	-
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
salt	1	teaspoon		-	-	-	-
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
tabasco sauce	3 -5	drops		-	-	-	-

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