Directions:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic heads, leaving root end intact. Brush with oil; sprinkle with basil and oregano. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl. Add lemon juice; mix well. Rub over the roast.
- Place roast in a shallow roasting pan. Arrange potatoes, carrots and onion around roast. Pour water into the pan. Sprinkle meat and vegetables with salt and pepper. Cover and bake at 350° for 1-1/2 hours. Uncover; bake 1-1/2 hours longer or until a meat thermometer reads 160°, basting often. Cover and let stand for 10 minutes before slicing. Yield: 10-12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 422.95 Kcal (1771 kJ) | ||
| Calories from fat | 69.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.72g | 12% | |
|---|---|---|---|
| Cholesterol | 149.69mg | 50% | |
| Sodium | 425.6mg | 18% | |
| Potassium | 1675.49mg | 36% | |
| Total Carbs | 29.31g | 10% | |
| Sugars | 6.58g | 26% | |
| Dietary Fiber | 5.09g | 20% | |
| Protein | 53.55g | 107% | |
| Vitamin C | 16.7mg | 28% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 4.3mg | 24% | |
| Calcium | 60.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 84.66 Kcal (354 kJ) | ||
| Calories from fat | 13.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.54g | 12% | |
|---|---|---|---|
| Cholesterol | 29.96mg | 50% | |
| Sodium | 85.19mg | 18% | |
| Potassium | 335.38mg | 36% | |
| Total Carbs | 5.87g | 10% | |
| Sugars | 1.32g | 26% | |
| Dietary Fiber | 1.02g | 20% | |
| Protein | 10.72g | 107% | |
| Vitamin C | 3.3mg | 28% | |
| Vitamin A | 0.1mg | 24% | |
| Iron | 0.9mg | 24% | |
| Calcium | 12.1mg | 6% | |
* 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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