Directions:
- In a Dutch oven, saute bacon, carrot, turnip and onion in butter for 3 minutes. Remove vegetables with a slotted spoon; set aside. Add roast; brown on all sides. Return vegetables to the pan. Add broth. Place peppercorns on a double thickness of cheesecloth; bring up corners and tie with string to form a bag. Add to the pan with the other seasonings. Cover and simmer for 2 hours or until meat is tender. Remove roast; discard spice bag. Thicken pan drippings if desired to serve with the roast. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 527.9 Kcal (2210 kJ) | ||
| Calories from fat | 352.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.17g | 60% | |
|---|---|---|---|
| Cholesterol | 144.29mg | 48% | |
| Sodium | 397.42mg | 17% | |
| Potassium | 794.07mg | 17% | |
| Total Carbs | 6.61g | 2% | |
| Sugars | 2.09g | 8% | |
| Dietary Fiber | 1.33g | 5% | |
| Protein | 40.27g | 81% | |
| Vitamin C | 6.9mg | 11% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 5.4mg | 30% | |
| Calcium | 35.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 196.27 Kcal (822 kJ) | ||
| Calories from fat | 131.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.56g | 60% | |
|---|---|---|---|
| Cholesterol | 53.65mg | 48% | |
| Sodium | 147.76mg | 17% | |
| Potassium | 295.23mg | 17% | |
| Total Carbs | 2.46g | 2% | |
| Sugars | 0.78g | 8% | |
| Dietary Fiber | 0.49g | 5% | |
| Protein | 14.97g | 81% | |
| Vitamin C | 2.5mg | 11% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 2mg | 30% | |
| Calcium | 13.2mg | 4% | |
* 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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