Directions:
- Trim and tie roast if desired. In a small bowl, combine the fennel seed, crushed rosemary, basil, marjoram, savory, thyme and sage; rub over roast. Place fat side up in a roasting pan. Top with onion and rosemary sprigs.
- Bake, uncovered, at 350° for 2 to 3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
- Discard onion and rosemary. Let roast stand for 10-15 minutes before slicing. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with beef. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 924.13 Kcal (3869 kJ) | ||
| Calories from fat | 665.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 73.92g | 114% | |
|---|---|---|---|
| Cholesterol | 245.63mg | 82% | |
| Sodium | 225.93mg | 9% | |
| Potassium | 874.54mg | 19% | |
| Total Carbs | 3.72g | 1% | |
| Sugars | 0.95g | 4% | |
| Dietary Fiber | 0.65g | 3% | |
| Protein | 62.35g | 125% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 7mg | 39% | |
| Calcium | 78.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 241.21 Kcal (1010 kJ) | ||
| Calories from fat | 173.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.29g | 114% | |
|---|---|---|---|
| Cholesterol | 64.11mg | 82% | |
| Sodium | 58.97mg | 9% | |
| Potassium | 228.26mg | 19% | |
| Total Carbs | 0.97g | 1% | |
| Sugars | 0.25g | 4% | |
| Dietary Fiber | 0.17g | 3% | |
| Protein | 16.27g | 125% | |
| Vitamin C | 1mg | 6% | |
| Iron | 1.8mg | 39% | |
| Calcium | 20.6mg | 8% | |
* 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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