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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 five quart slow cooker, combine dry onion soup mix, cream of mushroom soup & beef broth. Whisk to combine (don't worry if there are any lumps; they will come out as it cooks. | 2. Cut beef into about 1.5 inch cubes (or use pre-cut beef tips). Sprinkle lemon pepper seasoning on beef. | 3. Add meat to crock pot and give it a good stir. | 4. Cover and cook on low for at least 6-8 hours. | 5. Once ready, work on gravy if you'd like it thicker. In a medium pot, melt two tbls butter. Once melted, add in about 3 heaping tbls of flour. Whisk it together until smooth. | 6. Pour in 2 cups of the beef broth mixture into the butter/flour mixture. Whisk until smooth and bring the heat up to high. Once it reaches desired thickness, take off heat and return gravy to crock pot. | 7. Serve over rice, noodles, or whatever strikes your fancy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck roast	1 1/2	1/2		1224.0028	0.0	130.4243	78.0642
lemon pepper seasoning	1 1/2	1/2		-	-	-	-
lipton onion soup mix	1	package		-	-	-	-
cream mushroom soup	1	can		330.9145	23.982	5.9862	23.982
beef broth	1	can	low sodium	30.45	0.174	4.959	0.9570000000000001

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