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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and rinse meat and vegetables. Cut all the vegetables in half except for the garlic. Peel the skins on the garlic and set them in a bowl. In another bowl, combine the mushroom soup, beef broth, and water. Pour this mixture in the crock pot. Season the roast with black pepper and place the roast in the crock pot. Pour the dry onion soup mix over the roast. Lay all of the garlic cloves on top of the roast and set your crock pot on low for 8 hours. After 4 hours of cooking, place the vegetables in the pot and let it continue to cook until the vegetables and meat is tender. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck roast	4	lb		3264.0074	0.0	347.7981	208.1711
onion soup mix	1	ounce		25.2167	0.0	5.61	0.1417
cream mushroom soup	1	can		330.9145	23.982	5.9862	23.982
beef broth	1	cup		16.8	0.096	2.736	0.528
water	1/2	cup		0.0	0.0	0.0	0.0
garlic	1	head	peeled	-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
red potato	4		washed halved	-	-	-	-
carrot	6		washed cut	314.88	73.5744	7.1424	1.8432
celery rib	3		washed cut	25.2167	0.0	5.61	0.1417

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