Directions:
- Tie roast at 2-inch intervals with kitchen string; sprinkle with salt and pepper; place in an aluminum foil-lined jelly-roll pan. Bake at 375° for 1 hour or until a meat thermometer inserted into thickest portion registers 150°. Stir together shallots and pepper relish; spoon evenly over top of roast, and bake 10 to 15 more minutes or until shallots are tender. Let stand 10 minutes before slicing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1069.77 Kcal (4479 kJ) | ||
| Calories from fat | 122.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.64g | 21% | |
|---|---|---|---|
| Cholesterol | 299.38mg | 100% | |
| Sodium | 1507.38mg | 63% | |
| Potassium | 3975.36mg | 85% | |
| Total Carbs | 116.84g | 39% | |
| Sugars | 55.93g | 224% | |
| Dietary Fiber | 20.09g | 80% | |
| Protein | 119.71g | 239% | |
| Vitamin C | 61.4mg | 102% | |
| Iron | 11.3mg | 63% | |
| Calcium | 272.7mg | 27% | |
| Amount Per 100 g | |||
| Calories | 89.46 Kcal (375 kJ) | ||
| Calories from fat | 10.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.14g | 21% | |
|---|---|---|---|
| Cholesterol | 25.04mg | 100% | |
| Sodium | 126.05mg | 63% | |
| Potassium | 332.44mg | 85% | |
| Total Carbs | 9.77g | 39% | |
| Sugars | 4.68g | 224% | |
| Dietary Fiber | 1.68g | 80% | |
| Protein | 10.01g | 239% | |
| Vitamin C | 5.1mg | 102% | |
| Iron | 0.9mg | 63% | |
| Calcium | 22.8mg | 27% | |
* 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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