Directions:
- Place roast in a large shallow roasting pan. Bake, uncovered, at 350° for 45 minutes.
- In a large bowl, combine the potatoes, parsnips, carrots and onions. Drizzle with butter; toss to coat. Spoon vegetables around roast; sprinkle with rosemary, oregano, salt and pepper.
- Bake 1 to 1-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), stirring vegetables occasionally. Let stand for 10 minutes before slicing. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 806.57 Kcal (3377 kJ) | ||
| Calories from fat | 512.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.94g | 88% | |
|---|---|---|---|
| Cholesterol | 183.13mg | 61% | |
| Sodium | 400.56mg | 17% | |
| Potassium | 1280.21mg | 27% | |
| Total Carbs | 32.6g | 11% | |
| Sugars | 6.67g | 27% | |
| Dietary Fiber | 5.69g | 23% | |
| Protein | 44.04g | 88% | |
| Vitamin C | 29.3mg | 49% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 78.9mg | 438% | |
| Calcium | 94.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 178.68 Kcal (748 kJ) | ||
| Calories from fat | 113.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.61g | 88% | |
|---|---|---|---|
| Cholesterol | 40.57mg | 61% | |
| Sodium | 88.73mg | 17% | |
| Potassium | 283.6mg | 27% | |
| Total Carbs | 7.22g | 11% | |
| Sugars | 1.48g | 27% | |
| Dietary Fiber | 1.26g | 23% | |
| Protein | 9.76g | 88% | |
| Vitamin C | 6.5mg | 49% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 17.5mg | 438% | |
| Calcium | 21mg | 9% | |
* 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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