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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the bacon until crisp; drain on paper toweling. | 2. Chop half the bacon, thyme, and rosemary and combine; break the second half of the bacon into pieces and set aside. | 3. Preheat oven to 350 degrees F. | 4. Season roast with crack black pepper, salt, and half the bacon herb topping; refrigerate remaining topping and the reserved bacon pieces until needed. | 5. Place roast, bone side down, in a shallow baking dish; roast 45 minutes. | 6. Arrange carrots and potatoes around roast and gently toss to coat with juices and seasonings; roast an additional 1 to 1 1/4 hours until meat is medium rare (internal temp 135 degrees F). | 7. Season meat with remainder of the herb topping, tent with foil, and let stand 15 minutes. | 8. Push meat and vegetables to one side of pan; stir spinach and beans into the drippings on the other side of pan and sprinkle with bacon pieces. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	4	slices		467.04	1.4336	14.1344	44.4528
thyme	1	tablespoon		2.424	0.5868	0.1334	0.0403
rosemary	1 1/2	1/2		1.3755	0.2173	0.0348	0.0615
	4 -5	lb		0.0	0.0	0.0	0.0
black pepper	1	teaspoon	cracked	5.773	1.4708	0.239	0.075
kosher salt	1/2	teaspoon		0.0	0.0	0.0	0.0
baby carrot	1	lb	trimmed	158.7575	37.3761	2.903	0.5897
red potato	1	lb		317.515	72.1213	8.5729	0.635
baby spinach	3 -4	cups		0.0	0.0	0.0	0.0
butter bean	1	can	drained rinsed	0.0	0.0	0.0	0.0

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