Directions:
- Using the point of a sharp knife, make eight slits in the roast. Insert garlic into slits. Combine the garlic powder, salad dressing mix and pepper; rub over roast. In a Dutch oven, brown roast in oil on all sides; drain.
- Combine the water, onion soup mix and bouillon; pour over roast. Cover and bake at 325° for 1-1/2 hours.
- Add the potatoes, carrots and onion. Cover and bake 1 hour longer or until meat and vegetables are tender. Thicken pan juices if desired. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 437.99 Kcal (1834 kJ) | ||
| Calories from fat | 200.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.3g | 34% | |
|---|---|---|---|
| Cholesterol | 114.05mg | 38% | |
| Sodium | 305.97mg | 13% | |
| Potassium | 993.28mg | 21% | |
| Total Carbs | 24.62g | 8% | |
| Sugars | 7.01g | 28% | |
| Dietary Fiber | 4.75g | 19% | |
| Protein | 35.07g | 70% | |
| Vitamin C | 5.1mg | 9% | |
| Vitamin A | 1.4mg | 46% | |
| Iron | 4.9mg | 27% | |
| Calcium | 90.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 103.39 Kcal (433 kJ) | ||
| Calories from fat | 47.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.26g | 34% | |
|---|---|---|---|
| Cholesterol | 26.92mg | 38% | |
| Sodium | 72.23mg | 13% | |
| Potassium | 234.47mg | 21% | |
| Total Carbs | 5.81g | 8% | |
| Sugars | 1.66g | 28% | |
| Dietary Fiber | 1.12g | 19% | |
| Protein | 8.28g | 70% | |
| Vitamin C | 1.2mg | 9% | |
| Vitamin A | 0.3mg | 46% | |
| Iron | 1.2mg | 27% | |
| Calcium | 21.3mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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