Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 325 degrees or get slow cooker out and set it to high. | 2. Season Roast with Italian seasoning, onion powder & cracked black pepper set aside. | 3. Chop 1/4 of the onion in a dice, chop 4 cloves of garlic set aside. | 4. Brown Roast on both sides in olive oil over Medium high until it has a nice crust then take it out and set aside. | 5. Place diced onion in pan and sautee for a couple minutes until almost translucent, then add the garlic sautee for another minute . | 6. Deglaze the pan with the Beef Broth getting all the yummy bits off the bottom. | 7. Add the tomato sauce and tomato paste and let it simmer for a couple minutes. | 8. Place roast in Dutch Oven or Slow Cooker and cover with Broth mixture and cook for 2.5 hours until it is fork tender. | 9. (This part can be done the day before). | 10. While Roast is Braising prep for Sauce. | 11. Slice remainder of Onion very thinly and it should be in quarters so there aren't long strips of onion. | 12. (if you don't care for a lot of onion texture dice very small). | 13. Peel and dice Carrots about the size of. large Peas. | 14. Chop 2 Cloves garlic. | 15. Saute Carrots on medium high in 2 tlbsp olive oil for about 8 minutes until they start to soften. | 16. Add onions continue sauteeing for another 8 minutes. | 17. Add garlic some salt and pepper and 1 Tlbs sugar keep sauteeing on medium low for about 20 minutes or so until they are almost caramelized then set aside. | 18. When Roast is done take it out of Broth and set aside to cool so it will be easier to handle when you shred it. | 19. At this point if it's same day skim as much fat off the top of the broth as you can then take 3 cups broth and put it in a Pot large enough to put all the marinara, Shredded beef and remainder of ingredients (put remainder in freezer/Fridge for later use in soups or stews) and let it simmer until it reduces almost by 1/2 this will help create a great intense flavor. | 20. (If you are cooking the day before put braising liquid in fridge overnite to let the fat seperate and remove fat that way.). | 21. Once braising liquid has reduced by half add marinara, vegetables and the canned tomatos to it, letting the flavors combine stirring frequently over medium heat for about 30 minutes. | 22. Put water on to boil pasta. | 23. Shred or pull apart Beef with your fingers getting rid of all the fat. | 24. Add cream to Marinara then add the beef and stir to combine letting it simmer for a few minutes while the pasta cooks. | 25. Once pasta is done so are you Serve and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck roast	2 -3	lb	lean	0.0	0.0	0.0	0.0
marinara sauce	1	jar		-	-	-	-
italian tomato	2	cans	diced	-	-	-	-
carrot	2 -3			0.0	0.0	0.0	0.0
beef broth	1	box		-	-	-	-
tomato sauce	1	can		-	-	-	-
tomato sauce	3	tablespoons		-	-	-	-
pappardelle pasta	1	lb		403.4676	0.0	89.7602	2.2667
garlic clove	6			403.4676	0.0	89.7602	2.2667
yellow onion	1			-	-	-	-
heavy whipping cream	1 1/2	cups		612.0	4.9319999999999995	5.112	64.944
italian seasoning				403.4676	0.0	89.7602	2.2667
black pepper			cracked	-	-	-	-
salt				-	-	-	-
onion powder				-	-	-	-

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