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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 oven to 300 degrees F. | 2. In a large dutch oven, heat oil. | 3. Brown meat on all sides and season with salt and pepper while browning. | 4. Remove beef to a plate when done browning. | 5. Add onions and mushrooms to the pot and cook until onions are translucent. | 6. Add garlic and mustard powder and cook for 1 more minute. | 7. Stir in stock or water and loosen any bits on the bottom of the pot. | 8. Add sugar and give a good stir. | 9. Add meat back to pot making sure to also add any juices that drained onto the plate. | 10. There should be enough liquid to come about halfway up the sides of the roast, but if not, add enough water to reach this point. | 11. Top with rosemary sprig. | 12. Cover and cook in the oven for about 3 hours or until meat is fork tender. | 13. Place the meat on a serving plate and tent with foil. | 14. Cook the liquid until it is reduced by about half, making a glaze / gravy. You can add a bit of flour mixed with cold water at this point if you want to thicken it. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck roast	3 -4	lb	trimmed	0.0	0.0	0.0	0.0
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
mushroom	8	ounces	cut	77.1106	15.3994	5.0802	1.1113
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
onion	1		chopped	60.0	14.01	1.65	0.15
water	2	cups		0.0	0.0	0.0	0.0
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
rosemary	1	sprig		-	-	-	-
mustard powder	1/2	teaspoon		-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-

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