Directions:
- Trim any excess fat from roast. Cut deep slits in roast, using a paring knife; insert garlic slices. Stir together pepper and thyme; rub over all sides of roast, and set aside.
- Sauté onion in a nonstick skillet coated with cooking spray over medium heat until tender. Stir in chicken broth and next 7 ingredients; bring to a boil, stirring constantly. Remove from heat.
- Place roast in a lightly greased large Dutch oven; pour sauce over roast.
- Bake, covered, at 350° for 1 hour and 20 minutes or until a meat thermometer registers 170°. Let stand 15 minutes. Slice and serve with sauce; garnish, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 840.27 Kcal (3518 kJ) | ||
| Calories from fat | 141.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.77g | 24% | |
|---|---|---|---|
| Cholesterol | 299.38mg | 100% | |
| Sodium | 898.29mg | 37% | |
| Potassium | 2772.85mg | 59% | |
| Total Carbs | 54.86g | 18% | |
| Sugars | 32.07g | 128% | |
| Dietary Fiber | 5.31g | 21% | |
| Protein | 104.83g | 210% | |
| Vitamin C | 45.7mg | 76% | |
| Iron | 9.5mg | 53% | |
| Calcium | 202.9mg | 20% | |
| Amount Per 100 g | |||
| Calories | 86.41 Kcal (362 kJ) | ||
| Calories from fat | 14.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.62g | 24% | |
|---|---|---|---|
| Cholesterol | 30.79mg | 100% | |
| Sodium | 92.38mg | 37% | |
| Potassium | 285.15mg | 59% | |
| Total Carbs | 5.64g | 18% | |
| Sugars | 3.3g | 128% | |
| Dietary Fiber | 0.55g | 21% | |
| Protein | 10.78g | 210% | |
| Vitamin C | 4.7mg | 76% | |
| Iron | 1mg | 53% | |
| Calcium | 20.9mg | 20% | |
* 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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