Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook onions in 1 tbsp butter or shortening in Dutch oven until tender-crisp; set aside. | 2. Brown roast in remaining butter or shortening in Dutch oven over medium heat 15 to 20 minutes or until browned on both sides. Pierce entire surface of meat with fork. | 3. Combine apple juice, catsup, salt, pepper, thyme, mustard and basil; add to meat. Top meat with reserved cooked onions; cover and cook slowly 2 1/2 hours or until almost tender. | 4. Brush sweet potatoes with lemon juice for bright color; add to meat. Continue cooking, covered, 30 to 40 minutes or until meat and potatoes are tender. Place meat and potatoes on warm platter. | 5. Sprinkle potatoes with chopped parsley or garinish with apple rings and parsley, if desired. Serve gravy over sliced meat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck roast	4	lbs	boneless	3916.8089	0.0	553.7933	189.6751
onion	2		sliced	128.0	29.888	3.52	0.32
butter	2	tablespoons		171.0	7.857	5.343	14.4
apple juice	1	cup		114.08	28.024	0.248	0.3224
catsup	1	tablespoon		17.17	4.658	0.1768	0.017
salt	1	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
thyme leaf	1/4	teaspoon		25.2167	0.0	5.61	0.1417
mustard	1/4	teaspoon	prepared	0.0787	0.0136	0.0083	0.0012
basil leaf	1/8	teaspoon		25.2167	0.0	5.61	0.1417
potato	3		sweet	-	-	-	-
lemon juice	1			3.355	1.0523	0.0534	0.0366
apple ring	1			25.2167	0.0	5.61	0.1417
parsley				-	-	-	-
gravy				-	-	-	-

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