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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. preheat a large skillet (preferably cast iron) to about 350 degrees. | 2. (If using regular skillet heat on med-hi). | 3. Season roast w/salt,pepper and 1 Tbsp chili powder on all sides. | 4. Add oil to skillet and brown roast,turning roast after 2 minutes on each side. | 5. Put roast in a crock-pot or 6-quart stock pot. | 6. Pour all three cans diced tomatoes and chilies over roast to cover (add water if liquid doesn't cover roast) Add remaining chili powder to pot, stir into liquid as best as possible. | 7. cook 2-5 hours or until meat is tender. | 8. About 30 minutes before roast is done, ladle 2 cups of liquid from pot into a saucepan using a wire strainer to remove chunks of tomato. | 9. Mix flour with water until dissolved. | 10. Remove saucepan from heat and add in flour mixture,stir until well blended. | 11. Return pan to stove on low heat. | 12. Stir until sauce thickens. | 13. Slice meat thin,serve with spanish rice. | 14. Spoon sauce over meat and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bottom beef roast	2 -3		round	-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
chili powder	2 1/2	tablespoons		56.4	9.94	2.6919999999999997	2.8560000000000003
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
tomato green chilies	3	cans	diced mild	-	-	-	-
purpose flour	2	tablespoons		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0

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