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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 275°F | 2. Place potatoes, carrots and garlic in your roasting pan. | 3. Rub beef roast with rosemary with salt and pepper. | 4. Sear roast on all sides until golden brown. | 5. Place roast on top of vegetables. | 6. Add 2 cups beef broth. | 7. Cover and cook for four hours or until beef is falling apart tender. | 8. Remove pot roast; trim fat if necessary. | 9. Make gravy from pan juices: | 10. Start gravy by straining pan juices through a china cap or wire mesh strainer, then skim off excess fat. | 11. Place your roasting pan on the stove and set heat to high and brown the bits and pieces that are stuck to the bottom of the pan. | 12. Deglaze with wine | 13. Add pan juices, remaining beef broth, and tomato paste and bring to a boil and reduce by half. | 14. In small saucepan, combine 2 cups cooking liquid and cornstarch mixture until blended. Cook and stir 1 minute or until thickened. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roast	3		round	1632.0037	87.0402	239.3605	29.9201
yukon gold potato	6		quartered	-	-	-	-
carrot	2			104.96	24.5248	2.3808	0.6144
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic clove	6		peeled crushed	-	-	-	-
salt	1	teaspoon		-	-	-	-
rosemary	1	sprig	diced	-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
beef broth	2	cups	low sodium	33.6	0.192	5.472	1.056
burgundy wine	1/2	cup		-	-	-	-
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
water	2	tablespoons		0.0	0.0	0.0	0.0
beef broth	2	cups	low sodium	33.6	0.192	5.472	1.056

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