Directions:
- In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a large roasting pan; season with salt and pepper. Add the onion, carrots and celery.
- In a large saucepan, bring the water, broth and bay leaves to a boil. Pour over roast and vegetables. Cover and bake at 350° for 2-1/2 to 3 hours or until meat is tender, turning once.
- Remove roast to a serving platter and keep warm. For gravy, strain pan juices, reserving 2 cups. Discard vegetables and bay leaves.
- In a large saucepan over medium heat, melt butter; stir in flour until smooth. Gradually stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice and hot pepper sauce. Serve with roast. Yield: 14-16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 602.29 Kcal (2522 kJ) | ||
| Calories from fat | 414.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.11g | 71% | |
|---|---|---|---|
| Cholesterol | 148.68mg | 50% | |
| Sodium | 146.82mg | 6% | |
| Potassium | 577.22mg | 12% | |
| Total Carbs | 8.89g | 3% | |
| Sugars | 0.97g | 4% | |
| Dietary Fiber | 0.57g | 2% | |
| Protein | 33.94g | 68% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 3.9mg | 22% | |
| Calcium | 31.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 220.3 Kcal (922 kJ) | ||
| Calories from fat | 151.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.87g | 71% | |
|---|---|---|---|
| Cholesterol | 54.38mg | 50% | |
| Sodium | 53.7mg | 6% | |
| Potassium | 211.13mg | 12% | |
| Total Carbs | 3.25g | 3% | |
| Sugars | 0.35g | 4% | |
| Dietary Fiber | 0.21g | 2% | |
| Protein | 12.41g | 68% | |
| Vitamin C | 0.6mg | 3% | |
| Iron | 1.4mg | 22% | |
| Calcium | 11.4mg | 3% | |
* 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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