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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a skillet on medium to low heat, put roast in a large skillet. | 2. Pour can of beef broth over beef and add onion and garlic clove. | 3. Cook for 1 hour until broth is about 1/2 gone. | 4. After an hour, add Au jus, water, salt and pepper. | 5. Mix well until Au jus is disolved. | 6. Add sliced carrots and cook for additional hour until meat and carrots are tender. | 7. In a separate pan cook noodles until tender and drain. | 8. Put noodles in a serving dish, cut meat into pieces (should be tender enough to pull apart) and add to noodles. | 9. Pour remaining liquid from pan over noodles and beef. | 10. Stir well and serve. | 11. You can add more of less carrots. | 12. We like a lot of carrots. | 13. Also, I like to turn my roast off and let it sit for about 15 minutes in the pan before cutting so it will retain more of the juices. | 14. ENJOY! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck roast	2 -3	lb		0.0	0.0	0.0	0.0
beef broth	1	can		30.45	0.174	4.959	0.9570000000000001
mccormick au jus sauce	1	package		-	-	-	-
water	1 1/2	cups		0.0	0.0	0.0	0.0
carrot	1 -2	cup	sliced	0.0	0.0	0.0	0.0
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
garlic	1 -2		chopped	0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
noodle	8	ounces		796.0538	195.2486	0.3629	0.1361

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