Directions:
- Preheat oven to 350°F. In a small bowl, combine cumin, salt, ginger, turmeric and pepper. Pat roast dry with paper towels and rub all over with seasoning mixture.
- In a large Dutch oven or oven-proof heavy saucepot, heat olive oil over medium-high heat. Add roast and brown on all sides. Remove to a plate and set aside. Add onions and 1/4 cup water and cook about 8 minutes or until tender and golden, stirring occasionally.
- Stir in broth and juice and bring to a boil. Add roast back to pot, cover and transfer to oven. Roast 2 hours.
- Stir in potatoes and carrots, cover and continue roasting 45 minutes longer or until vegetables and meat are tender. Transfer roast and vegetables to a large serving platter and drizzle with pan juices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 434.98 Kcal (1821 kJ) | ||
| Calories from fat | 217.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.18g | 37% | |
|---|---|---|---|
| Cholesterol | 113.94mg | 38% | |
| Sodium | 645.88mg | 27% | |
| Potassium | 1142.28mg | 24% | |
| Total Carbs | 18.9g | 6% | |
| Sugars | 7.16g | 29% | |
| Dietary Fiber | 4.65g | 19% | |
| Protein | 36.46g | 73% | |
| Vitamin C | 44mg | 73% | |
| Vitamin A | 0.9mg | 28% | |
| Iron | 3.9mg | 22% | |
| Calcium | 85.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 101.38 Kcal (424 kJ) | ||
| Calories from fat | 50.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.64g | 37% | |
|---|---|---|---|
| Cholesterol | 26.56mg | 38% | |
| Sodium | 150.54mg | 27% | |
| Potassium | 266.24mg | 24% | |
| Total Carbs | 4.4g | 6% | |
| Sugars | 1.67g | 29% | |
| Dietary Fiber | 1.08g | 19% | |
| Protein | 8.5g | 73% | |
| Vitamin C | 10.2mg | 73% | |
| Vitamin A | 0.2mg | 28% | |
| Iron | 0.9mg | 22% | |
| Calcium | 19.9mg | 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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