Directions:
- Combine first 3 ingredients, stirring well. Unroll roast; trim fat. Reroll roast; secure at 1-inch intervals with twine.
- Cut 10 (1/2-inch-deep) slits in surface of roast; stuff thyme mixture into slits. Sprinkle with 3/4 teaspoon salt and pepper. Brush mustard over roast. Cover and chill 12 hours.
- Preheat oven to 425°.
- Arrange 3 rosemary sprigs crosswise on the rack of a broiler pan, and top with roast.
- Arrange 3 additional rosemary sprigs on top of roast. Bake at 425° for 50 minutes or until a thermometer registers 145° (medium-rare) or desired degree of doneness.
- Discard rosemary. Let roast stand 20 minutes before slicing.
- Combine water and broth; add to broiler pan. Cook over medium heat; bring to a boil, scraping pan to loosen browned bits.
- Cook 4 minutes or until mixture measures 1/2 cup; stir in remaining 1/2 teaspoon salt. Slice roast; serve with sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 155 Kcal (649 kJ) | ||
| Calories from fat | 106.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.79g | 18% | |
|---|---|---|---|
| Cholesterol | 37.42mg | 12% | |
| Sodium | 559.93mg | 23% | |
| Potassium | 192.92mg | 4% | |
| Total Carbs | 1.19g | 0% | |
| Sugars | 0.11g | 0% | |
| Dietary Fiber | 0.51g | 2% | |
| Protein | 10.45g | 21% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 1.5mg | 8% | |
| Calcium | 20.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 156.05 Kcal (653 kJ) | ||
| Calories from fat | 106.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.87g | 18% | |
|---|---|---|---|
| Cholesterol | 37.68mg | 12% | |
| Sodium | 563.72mg | 23% | |
| Potassium | 194.22mg | 4% | |
| Total Carbs | 1.19g | 0% | |
| Sugars | 0.11g | 0% | |
| Dietary Fiber | 0.52g | 2% | |
| Protein | 10.52g | 21% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 1.5mg | 8% | |
| Calcium | 20.6mg | 2% | |
* 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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