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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season the roast all over generously with seasoning salt and pepper. | 2. Heat oil in a small roasting pan that has a lid. | 3. Brown the roast well on ALL sides, this should take about 20 minutes; remove to a plate (make certain to really brown the roast well, it will add to the flavor of the gravy). | 4. To the same roaster pan add in onions, garlic, dried thyme, basil and dried chili peppers (if using) and the bay leaf; saute, stirring with a wooden spoon for about 5 minutes. | 5. Add in tomato paste and stir with a wooden spoon for 2 minutes, scraping any browned bits from the bottom of the pan. | 6. Add in the wine, consumme, broth and onion soup mix (do not add in any salt as yet!) bring to a boil and simmer on top of the stove for 5 minutes. | 7. Set oven to 350 degrees. | 8. Place the roast fat-side up in the broth mix and cover the roaster. | 9. Cook in the oven for about 1 hour. | 10. Remove from oven and turn the roast onto the other side. | 11. At this point, add in small potatoes, chopped carrots and/or small fresh button mushrooms if desired, and season the gravy with salt if needed. | 12. Place back in the oven to cook for another 1-1/2 hours, or until roast is tender (if the roast is not tender yet, turn over yet again and place back in the oven , cook until tender). | 13. Remove the roast to a cutting board and let rest for 20 minutes before slicing. | 14. Remove any fat from on top of the gravy and serve with roast. | 15. **NOTE** If you prefer a thick gravy, mix 2-3 tablespoons COLD water with 2 tablespoons flour to make a paste add to the simmering gravy and stir until thickened. | 16. Delicious! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1			530.4012	0.0	104.5842	12.1947
seasoning salt				403.4676	0.0	89.7602	2.2667
pepper				-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
onion	2		chopped	120.0	28.02	3.3	0.3
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
thyme	2	tablespoons	dried	4.848	1.1736	0.2669	0.0806
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
chili pepper flake	1	teaspoon		403.4676	0.0	89.7602	2.2667
bay leaf	2			-	-	-	-
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
red wine	2	cups		-	-	-	-
beef broth	1	can	undiluted	30.45	0.174	4.959	0.9570000000000001
consomme	1	can	undiluted	34.1	0.992	7.812	0.0
lipton onion soup mix	1	package		403.4676	0.0	89.7602	2.2667
button mushroom	1	lb		403.4676	0.0	89.7602	2.2667
potato	1		peeled	-	-	-	-
carrot	1		chopped	52.48	12.2624	1.1904	0.3072

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