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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 roast in bottom of slow cooker. Sprinkle with ranch and au jus mixes. Place butter on top. | 2. Add peppers. Cook on low for 8 hours or until meat is very tender. | 3. For vegetables, heat oven to 450 degrees about 30 minutes before roast is done. | 4. Line a large rimmed baking sheet with foil. | 5. In a large bowl, combine the vegetables, olive oil, garlic, salt and pepper. Mix well. | 6. Spread the mixture in a single layer on the prepared baking sheet. | 7. Roast in hot oven, stirring occasionally, until vegetables are tender and deep golden brown, about 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck roast	1			816.0019	0.0	86.9495	52.0428
ranch dressing mix	1	ounce		25.2167	0.0	5.61	0.1417
au jus mix	1	ounce		25.2167	0.0	5.61	0.1417
butter	1/4 - 1/2	cup	cut	0.0	0.0	0.0	0.0
pepperoncini pepper	5			25.2167	0.0	5.61	0.1417
fingerling potato	1		scrubbed quartered	25.2167	0.0	5.61	0.1417
carrot	4		peeled cut	209.92	49.0496	4.7616	1.2288
brussels sprout	2	cups	trimmed	75.68	15.752	5.9488	0.528
olive oil	1/4	cup		477.36	0.0	0.0	54.0
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
salt pepper			ground	25.2167	0.0	5.61	0.1417

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