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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim the roast of any excess fat, and season with all ingredients listed above. | 2. Marinate to your liking (2 hours to 3 days, I usually leave it 3 days so the flavors are all through the meat). Just wrap the roast (after its been marinated and before you put it in the crockpot) in tinfoil. Place roast in foil large enough to enclose the meat. It won't float because the roast is heavy. The tinfoil is to keep the meat tender. | 3. Cover and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Remove foil and reduce heat to Low. when you take the foil off the meat might not be ready to shred. just keep cooking for a few hours until you can take a fork and shred the beef. Continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck roast	4	lb		3264.0074	0.0	347.7981	208.1711
green chili pepper	4	ounces	chopped	45.3592	10.7274	2.2680000000000002	0.2268
chili powder	2	tablespoons		45.12	7.952000000000001	2.1536	2.2848
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
salt				-	-	-	-
beef broth	7 1/2	1/2		126.0	0.72	20.52	3.96

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