Directions:
- Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours.
- Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm.
- Strain drippings into a measuring cup. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 320.87 Kcal (1343 kJ) | ||
| Calories from fat | 62.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.9g | 11% | |
|---|---|---|---|
| Cholesterol | 40.82mg | 14% | |
| Sodium | 45.26mg | 2% | |
| Potassium | 263.92mg | 6% | |
| Total Carbs | 13.48g | 4% | |
| Sugars | 4.62g | 18% | |
| Dietary Fiber | 2.85g | 11% | |
| Protein | 51.26g | 103% | |
| Vitamin C | 7.8mg | 13% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 7.2mg | 40% | |
| Calcium | 59.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 94.67 Kcal (396 kJ) | ||
| Calories from fat | 18.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.04g | 11% | |
|---|---|---|---|
| Cholesterol | 12.04mg | 14% | |
| Sodium | 13.35mg | 2% | |
| Potassium | 77.87mg | 6% | |
| Total Carbs | 3.98g | 4% | |
| Sugars | 1.36g | 18% | |
| Dietary Fiber | 0.84g | 11% | |
| Protein | 15.12g | 103% | |
| Vitamin C | 2.3mg | 13% | |
| Vitamin A | 0.2mg | 18% | |
| Iron | 2.1mg | 40% | |
| Calcium | 17.5mg | 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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