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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 350. | 2. Heat oil in a deep oven casserole dish or pot, that has a tight-fitting lid. | 3. Rub the roast with Lawrey's salt. | 4. When oil is hot, brown roast on all sides in the hot oil; look for a nice brown crispy texture. | 5. When all sides are nicely browned, remove roast to a platter. | 6. Put allspice, cinnamon, bay leaves and shallots in the hot oil and stirfry until shallots begin to brown; do not burn. | 7. Pour in beef broth and stir, scraping sides and bottom of pan. | 8. Return roast and any drippings that collected on the platter to the pot, turn once, cover tightly and put in oven (I don't even peek for the first 2 hours). | 9. Roast until meat pulls apart, about 2 1/2 to 3 hours- check closely. | 10. Remove roast to serving platter. | 11. Pick out the 6 allspice berries, 2 bay leaves and cinamon stick, skim fat off and pour broth over the roast and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck roast	2 1/2		boneless	2040.0046	0.0	217.3738	130.107
salt	1	teaspoon	Seasoned	-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
bay leaf	2			-	-	-	-
allspice berry	6			-	-	-	-
shallot	1/4	cup	slivered	28.8	6.72	1.0	0.04
beef broth	1	can		30.45	0.174	4.959	0.9570000000000001
cinnamon	1	inch		-	-	-	-

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