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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim fat from the beef. If necessary, cut beef to fit a 4- to 5-quart slow cooker. | 2. Place the onions, cut into thin wedges and minced garlic in the slow cooker.Top with beef. | 3. In a medium bowl, combine beef broth, Worcestershire sauce, dry mustard, dried thyme, salt, and cayenne pepper. Pour over beef in cooker. | 4. Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours. | 5. Remove beef and onion from cooker, reserving juices. Using two forks, shred beef, discarding any fat. Skim fat from juices. | 6. Add onion to beef, adding enough juices to beef to moisten. | 7. Place 2-cup portions of beef in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. | 8. Makes 6 cups. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck roast	3 1/2		boneless	3427.2078	0.0	484.5691	165.9657
onion	2		cut	120.0	28.02	3.3	0.3
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
beef broth	1	can		30.45	0.174	4.959	0.9570000000000001
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
mustard	2	teaspoons		0.63	0.109	0.0667	0.0098
thyme	1	teaspoon	crushed dried	0.8079999999999999	0.1956	0.0445	0.0134
salt	1/2	teaspoon		-	-	-	-
cayenne pepper	1/4	teaspoon	ground	1.431	0.2548	0.054000000000000006	0.0777

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