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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 degrees F. | 2. Combine rosemary, garlic, salt, mustard, and pepper; press 1/2 onto beef roast. | 3. Combine remaining seasoning with oil in large bowl. Add vegetables; toss. | 4. Place roast, fat side up, on rack in shallow roasting pan. | 5. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. | 6. After meat has roasted for 15 to 30 minutes, place potatoes and onions on rack around meat. | 7. Roast meat 1 3/4 hours for medium rare; 2 hours for medium doneness. | 8. Roast vegetables 1 1/2 hours or until tender. | 9. Remove roast when meat thermometer registers 135 degrees F for medium rare; 150 degrees F for medium. | 10. Tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 degrees to reach 145 degrees F for medium rare; 160 degrees F for medium.). | 11. Carve roast. Serve with vegetables. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rosemary	2	tablespoons	minced	4.454	0.7038	0.1125	0.1992
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
salt	1	teaspoon		-	-	-	-
mustard	1	teaspoon		0.315	0.0545	0.0334	0.0049
black pepper	1	teaspoon	cracked	5.773	1.4708	0.239	0.075
beef roast	1		well-trimmed	557.6013	0.0	98.1016	18.5414
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
baking potato	3		quartered	-	-	-	-
potato	2		halved quartered sweet	-	-	-	-
onion	4	halved		-	-	-	-

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