Directions:
- Cut roast in half. In a large skillet, brown roast in oil and butter on all sides.
- Transfer to a 5-qt. slow cooker. Add the orange juice concentrate, water, garlic, salt and pepper. Cover and cook on low for 4-6 hours or until meat is tender.
- For glaze, in a small saucepan, combine the brown sugar, vinegar, orange juice concentrate and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until reduced to about 1/4 cup. Brush over roast. Garnish with oranges if desired. Yield: 16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 195.58 Kcal (819 kJ) | ||
| Calories from fat | 45.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.01g | 8% | |
|---|---|---|---|
| Cholesterol | 76.75mg | 26% | |
| Sodium | 275.82mg | 11% | |
| Potassium | 539.93mg | 11% | |
| Total Carbs | 9.1g | 3% | |
| Sugars | 8.6g | 34% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 25.29g | 51% | |
| Vitamin C | 18.8mg | 31% | |
| Iron | 1.2mg | 7% | |
| Calcium | 15.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 138.08 Kcal (578 kJ) | ||
| Calories from fat | 31.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.53g | 8% | |
|---|---|---|---|
| Cholesterol | 54.19mg | 26% | |
| Sodium | 194.72mg | 11% | |
| Potassium | 381.18mg | 11% | |
| Total Carbs | 6.43g | 3% | |
| Sugars | 6.07g | 34% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 17.85g | 51% | |
| Vitamin C | 13.3mg | 31% | |
| Iron | 0.9mg | 7% | |
| Calcium | 11.3mg | 2% | |
* 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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