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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 the vegetables in the slow cooker and add the stock. | 2. Sprinkle with pepper. | 3. In a small bowl, whisk together the mustard, curry powder, thyme and oregano and spread over the roast. | 4. Place on top of the vegetables. | 5. Cover and cook on low for 8 to 10 hours or until the meat and vegetables are very tender. | 6. Remove the meat to the cutting board and slice thinly. | 7. Scoop out the vegetables using a slotted spoon onto a platter and top with the meat. | 8. Cover with foil to keep warm. | 9. Pour the juices into a small saucepan. | 10. In a small bowl, whisk together the water and flour to form a smooth paste and pour into the juices. | 11. Bring to a boil, whisking constantly until slightly thickened. | 12. Add salt to taste. | 13. Serve with or pour over the meat and vegetables. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yukon gold potato	4		peeled cubed	-	-	-	-
carrot	2		cut	59.04	13.7952	1.3392	0.3456
onion	1		cut	64.0	14.944	1.76	0.16
beef stock	1 1/2	1/2		257.04	28.0098	9.4878	12.1338
black pepper	1	pinch	ground	0.3608	0.0919	0.0149	0.0047
dijon mustard	3	tablespoons		-	-	-	-
curry powder	1	tablespoon	mild	20.475	3.5173	0.9003	0.8826
thyme	2	teaspoons	dried	1.6159999999999999	0.3912	0.08900000000000001	0.0269
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
beef eye	3		round	2026.4046	0.0	287.9127	89.3522
water	1/3	cup		0.0	0.0	0.0	0.0
purpose flour	1/4	cup		-	-	-	-
salt				-	-	-	-

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