Directions:
- Remove the fell (tissue-like covering) from roast with a sharp knife. Place roast in a greased roasting pan. Arrange potatoes, carrots, and celery in pan. Combine remaining ingredients; pour over roast.
- Cover and bake at 350° for 1 1/2 hours. Uncover and continue baking for 30 minutes or until roast is tender, basting frequently with pan drippings.
- Transfer roast and vegetables to a warm serving platter. Let roast stand 10 minutes before slicing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 443.92 Kcal (1859 kJ) | ||
| Calories from fat | 224.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.97g | 38% | |
|---|---|---|---|
| Cholesterol | 85.05mg | 28% | |
| Sodium | 1950.27mg | 81% | |
| Potassium | 919.29mg | 20% | |
| Total Carbs | 31.35g | 10% | |
| Sugars | 9.08g | 36% | |
| Dietary Fiber | 6.73g | 27% | |
| Protein | 22.92g | 46% | |
| Vitamin C | 8.8mg | 15% | |
| Vitamin A | 1.7mg | 58% | |
| Iron | 2.3mg | 13% | |
| Calcium | 121.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 81.95 Kcal (343 kJ) | ||
| Calories from fat | 41.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.61g | 38% | |
|---|---|---|---|
| Cholesterol | 15.7mg | 28% | |
| Sodium | 360.04mg | 81% | |
| Potassium | 169.71mg | 20% | |
| Total Carbs | 5.79g | 10% | |
| Sugars | 1.68g | 36% | |
| Dietary Fiber | 1.24g | 27% | |
| Protein | 4.23g | 46% | |
| Vitamin C | 1.6mg | 15% | |
| Vitamin A | 0.3mg | 58% | |
| Iron | 0.4mg | 13% | |
| Calcium | 22.4mg | 12% | |
* 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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