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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix flour with salt and pepper and dredge meat with mixture. Place pot roast and vegetables to crock. Add water to cover. Cover and cook on low 6 to 8 hours. One-half hour before serving, a canned vegetable (green beans, lima beans, etc.) may be added if desired. | 2. If gravy is too thin, turn heat to high and add 2 tablespoons cornstarch dissolved with 1/4 cup cool water during the last half hour. I keep a small pickle jar handy to shake the cornstarch and water together. Flour can be used in place of the cornstarch, but doesn't seem to work as well because the crockpot doesn't quite reach a good boil. | 3. VARIATION:. | 4. Add 1 can of tomatoes before adding the water. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
salt	2	teaspoons		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
beef roast	3			1672.8038	0.0	294.3047	55.6241
onion	1/2		chopped	32.0	7.472	0.88	0.08
water	2	cups	boiling	0.0	0.0	0.0	0.0
potato	3		cut	-	-	-	-
carrot	3		cut	157.44	36.7872	3.5712	0.9216

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