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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 small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. | 2. Place roast in a large roasting pan, fat side up. | 3. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. | 4. Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast. | 5. Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours. | 6. For rarer roast, cook until thermometer reads 140F. | 7. Serve immediately topped with some of the pan drippings if you like. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
celery	1/4	cup	chopped	4.04	0.7499	0.1742	0.0429
bell pepper	1/4	cup	chopped	-	-	-	-
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
salt	1	teaspoon		-	-	-	-
white pepper	1	teaspoon		7.104	1.6466	0.2496	0.0509
black pepper	3/4	teaspoon		4.3298	1.1031	0.1792	0.0562
garlic	3/4	teaspoon	Minced	3.1289999999999996	0.6943	0.1336	0.0105
mustard	1/2	teaspoon		0.1575	0.0272	0.0167	0.0024
cayenne	1/2	teaspoon	Ground	2.862	0.5097	0.1081	0.1554
beef sirloin	4	lbs	boneless	3644.8083	0.0	368.1075	230.4752

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