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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim fat from meat. | 2. If necessary, cut roast to fit into a 3-1/2- or 4-quart slow cooker. | 3. In a large skillet brown the meat on all sides in hot oil and drain fat. | 4. In the cooker, combine the carrots, onions, celery, and pickles. | 5. Place the meat on top of vegetables. | 6. In a small bowl combine the 1/2 cup red wine, the mustard, pepper, cloves, and bay leaves. | 7. Pour over meat and vegetables in cooker. | 8. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. | 9. Remove the meat from the cooker and place on a serving platter; cover with foil to keep warm. | 10. FOR GRAVY: | 11. Transfer vegetables and cooking liquid to a 2-quart saucepan. | 12. Skim fat and discard bay leaves. | 13. In a small bowl, stir together flour and the 2 tablespoons wine. Stir into the mixture in saucepan. | 14. Cook and stir over medium heat until thickened and bubbly. | 15. Cook and stir for 1 minute more. Serve with vegetables, gravy, and hot cooked spaetzle. | 16. If desired, sprinkle with parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck roast	1	boneless	boneless	-	-	-	-
cooking oil	1	tablespoon		-	-	-	-
carrot	2	cups	sliced	104.96	24.5248	2.3808	0.6144
onion	2	cups	chopped	128.0	29.888	3.52	0.32
celery	1	cup	sliced	16.16	2.9997	0.6969	0.1717
kosher dill pickle	1/2	cup	chopped	8.58	1.7232	0.3575	0.2145
red wine	1/2	cup		-	-	-	-
german mustard	1/3	cup		-	-	-	-
black pepper	1/2	teaspoon	coarse ground	2.8865	0.7354	0.1195	0.0375
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
bay leaf	2			-	-	-	-
purpose flour	2	tablespoons		-	-	-	-
red wine	2	tablespoons		-	-	-	-
spaetzle noodle			cooked cooked	-	-	-	-
parsley			snipped	-	-	-	-

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