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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 the roast in a shallow baking dish and rub with the salt and pepper. | 2. Place in the refrigerator uncovered 8 hours or overnight. | 3. Before cooking, let the roast sit at room temperature for about 1 hour. | 4. Using a thin sharp knife, poke slits all over the top and sides of the roast and stuff each slit with a garlic sliver. | 5. Preheat the oven to 400. | 6. In a medium roasting pan fitted with a rack, place the beef on the rack and pour 1 cup water, 1/4 cup broth, and 1/2 cup wine into the bottom of the pan. | 7. Roast the beef for 15 minutes and turn down the heat to 325. | 8. Cook for an additional 45 minutes to 1 hour, until the internal temperature of the beef is 120 degrees F, adding the remaining 1/4 cup water to the pan, if necessary. | 9. Remove the roast from the oven, transfer the roast to a warmed platter and tent with foil to rest. | 10. Meanwhile, place the roasting pan over high heat and deglaze with the remaining wine. | 11. Add a large sprig of fresh rosemary to the sauce. Reduce by 1/3. | 12. Stir the flour into the remaining 3/4 cup broth, and then whisk into the sauce. Simmer until thickened. | 13. Remove the rosemary sprig, stir in the butter and season with salt and pepper, to taste. | 14. Serve the sauce with the sliced roast beef. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef roast	1	boneless	boneless	-	-	-	-
kosher salt	1 1/2	1/2		-	-	-	-
black pepper			ground	-	-	-	-
garlic clove	4		cut	-	-	-	-
water	1 1/4	1/4		0.0	0.0	0.0	0.0
beef broth	1	cup		16.8	0.096	2.736	0.528
cooking wine	3/4	cup		88.2	11.1132	0.882	0.0
rosemary	1	sprig		-	-	-	-
purpose flour	1	teaspoon		-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2

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