Directions:
- Place fennel, dill, anise seeds, dried oregano and salt in mortar and crush using a pestle (or place in plastic bag and pound) until most of seeds are crushed.
- Add all other dry seasoning and mix well.
- Wash and dry roast.
- I enjoy the spices that are both inside and outside on a roast. So, I slice roast in order to unroll the roast. (This all depends on thickness of roast. I get butcher to cut me a 4 pound roast and at this size there is enough meat to slice and roll out.) I cut down into roast and then start cutting in circle (I am no expert, but generally, I can get a roast to open up. And it does not need to be perfect!).
- Lay roast out flat.
- Insert whole garlic cloves into the meat (may need to slice open areas to crate a fold).
- Rub olive oil on roast, top and bottom. (Helps to hold the seasonings.).
- Apply seasoning to top (the inside of a rolled up roast), leaving enough seasonings to coat the outside of roast.
- Once seasoning applied to top (inside), roll up the roast and secure with twine.
- Apply remaining seasoning to outside of roast.
- Place in roaster/pan, (if there is fat on roast, place the fat side up) cover and place in refrigerator for two hours. (This step can be skipped and or extended longer).
- Add chicken stock to roaster/pan.
- Bake uncovered at 325 degrees for 30 minutes (to brown or crisp outside of roast).
- Cover and continue to bake at 325 degrees for 2 hours or until done (internal temperature of 160 degrees F) (I uncover for last 15 minutes to again brown or crisp outside of roast).
- Once done, remove from oven, place on serving tray and cover. Let sit for 10 to 15 minutes.
- Slice and serve, leftovers make for great sandwiches.
- You can add cut potatoes and carrots to roaster and season as you wish. I added them in last 1 - 1 1/2 hour of cooking time (depends on how soft ones like the vegetables).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 463.16 Kcal (1939 kJ) | ||
| Calories from fat | 195.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.69g | 33% | |
|---|---|---|---|
| Cholesterol | 183.39mg | 61% | |
| Sodium | 983.21mg | 41% | |
| Potassium | 1176.38mg | 25% | |
| Total Carbs | 7g | 2% | |
| Sugars | 0.92g | 4% | |
| Dietary Fiber | 1.95g | 8% | |
| Protein | 60.22g | 120% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 4.4mg | 24% | |
| Calcium | 125.1mg | 13% | |
| Amount Per 100 g | |||
| Calories | 129.16 Kcal (541 kJ) | ||
| Calories from fat | 54.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.05g | 33% | |
|---|---|---|---|
| Cholesterol | 51.14mg | 61% | |
| Sodium | 274.19mg | 41% | |
| Potassium | 328.06mg | 25% | |
| Total Carbs | 1.95g | 2% | |
| Sugars | 0.26g | 4% | |
| Dietary Fiber | 0.54g | 8% | |
| Protein | 16.79g | 120% | |
| Vitamin C | 0.7mg | 4% | |
| Iron | 1.2mg | 24% | |
| Calcium | 34.9mg | 13% | |
* 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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