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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. With tip of knife, make cuts in top of beef roast; insert garlic slivers. Spread beef with 1 tablespoon of the horseradish. Sprinkle with 1/2 teaspoon of the gravy mix. Place beef in 3-1/2 to 4-quart slow cooker. Arrange carrots around beef. Top with potatoes and celery. | 2. In small bowl, combine 1/2 cup water, remaining gravy mix, salt and pepper; mix until well blended. Pour over vegetables. | 3. Cover; cook on Low setting 8 to 9 hours. | 4. Just before serving, remove beef and vegetables from slow cooker; place on serving platter and cover to keep warm. | 5. In medium saucepan, combine cornstarch, 3 tablespoons water and remaining 2 tablespoons horseradish; blend well. | 6. Pour juices from slow cooker into cornstarch mixture; mix well. Bring to a boil over medium-high heat, stirring constantly. | 7. Cut beef into slices. Serve beef with vegetables and gravy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef rump roast	3	lbs	boneless	1210.4027	0.0	269.2806	6.8
garlic clove	1		slivered	1210.4027	0.0	269.2806	6.8
horseradish cream	3	tablespoons		1210.4027	0.0	269.2806	6.8
brown gravy mix	1	package		1210.4027	0.0	269.2806	6.8
carrot	3		cut	75.03	17.5314	1.7019	0.4392
potato	8 -10		cut	-	-	-	-
celery rib	1		cut	1210.4027	0.0	269.2806	6.8
water	1/2	cup		0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
black pepper	1	dash	coarse ground	0.251	0.064	0.0104	0.0033
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
water	3	tablespoons		0.0	0.0	0.0	0.0

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