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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place beef in crockpot. | 2. Cover roast with remaining ingredients except salsa. | 3. Cover crockpot and cook on low for 8-10 hours or until roast is tender and can be pulled with a fork. | 4. Remove the beef from the crockpot and set the cooking liquid aside. | 5. Using two forks, shred beef. | 6. Mix beef with salsa, and if you like it a little moister, add some of the cooking liquid to the meat. | 7. Adjust the seasoning and add salt and pepper if necessary. | 8. Use as a filling for tacos, burritos, enchiladas, chimis, etc. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck roast	1 1/2		boneless	1468.8033	0.0	207.6725	71.1282
onion	1		sliced	60.0	14.01	1.65	0.15
green chilies	1	can	chopped	89.955	21.2744	4.4978	0.4498
beef bouillon cube	2			0.7	0.004	0.114	0.022000000000000002
mustard	1 1/2	1/2		0.4725	0.0817	0.05	0.0073
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
adobo seasoning	1	teaspoon	seasoned cumin	-	-	-	-
peppercorn	6 -8			0.0	0.0	0.0	0.0
salsa	1	cup		75.4	17.264	3.952	0.442

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