Directions:
- In a deep baking pan, place roast and 1 in. of water. Sprinkle with salt and cover with onions. Cover and bake at 350° for 1-1/2 hours or until meat is tender. Remove meat from baking pan; reserve and chill broth. Refrigerate meat until firm. Cut into thin slices. Place in a 13-in. x 9-in. baking pan; set aside.
- Meanwhile, in a saucepan, combine broth with remaining ingredients except rolls. Bring to a boil; reduce heat and simmer 10 minutes. Pour over meat. Cover and refrigerate for 24 hours. Reheat, covered, at 325° for 1 hour. Serve on hard rolls. Yield: 20-24 sandwiches.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 216.89 Kcal (908 kJ) | ||
| Calories from fat | 102.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.34g | 17% | |
|---|---|---|---|
| Cholesterol | 77.1mg | 26% | |
| Sodium | 489.5mg | 20% | |
| Potassium | 470.4mg | 10% | |
| Total Carbs | 2.75g | 1% | |
| Sugars | 0.78g | 3% | |
| Dietary Fiber | 0.74g | 3% | |
| Protein | 26.01g | 52% | |
| Vitamin C | 14.1mg | 24% | |
| Iron | 1.2mg | 7% | |
| Calcium | 38.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 94.54 Kcal (396 kJ) | ||
| Calories from fat | 44.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.94g | 17% | |
|---|---|---|---|
| Cholesterol | 33.61mg | 26% | |
| Sodium | 213.38mg | 20% | |
| Potassium | 205.05mg | 10% | |
| Total Carbs | 1.2g | 1% | |
| Sugars | 0.34g | 3% | |
| Dietary Fiber | 0.32g | 3% | |
| Protein | 11.34g | 52% | |
| Vitamin C | 6.2mg | 24% | |
| Iron | 0.5mg | 7% | |
| Calcium | 16.7mg | 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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