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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In dutch oven slowly brown meat on all sides in hot shortening. | 2. Season generously with salt and pepper. | 3. Add water; cover and simmer (not boil) for about 3 hours or until meat is very tender. | 4. Remove meat from dutch oven and allow to stand 20 minutes, then slice thinly. | 5. Save pan juices for another use. | 6. Cream Sauce: Heat butter in saucepan until it bubbles and browns very slightly. | 7. Add cream, garlic, lemon juice, salt and pepper. | 8. Cook over medium heat about 3 minutes. | 9. Spoon half of the sauce in a glass, heat proof 9x12 cake pan or casserole dish. | 10. Arrange meat slices, overlapping in the sauce. | 11. Pour remaining sauce over the top. | 12. Refrigerate until ready to serve. | 13. I usually make this the day before and refrigerate to allow all of the flavors to blend with the meat. | 14. When ready to prepare, allow dish to set out for about 30 minutes while oven is heating to 350°F It usually takes 20-35 minutes to heat through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pot roast sirloin tip	4	lbs	boneless chuck	1613.8703	0.0	359.0408	9.0667
crisco shortening	2	tablespoons		1613.8703	0.0	359.0408	9.0667
salt pepper				1613.8703	0.0	359.0408	9.0667
water	1/2	cup		0.0	0.0	0.0	0.0
butter	1/2	cup		684.0	31.428	21.372	57.6
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
garlic clove	2			1613.8703	0.0	359.0408	9.0667
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
salt	1 1/2	1/2		-	-	-	-
pepper	3/4	teaspoon		4.3298	1.1031	0.1792	0.0562

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