Directions:
- In a Dutch oven coated with cooking spray, brown meat on both sides. Combine the orange juice, syrup, vinegar, Worcestershire sauce, orange peel, salt and pepper; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
- Add the carrot, celery and onions; cover and simmer for 20 minutes. Add potato; cover and simmer for 20 minutes or until tender. Serve roast and vegetables with pan juices. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 823.41 Kcal (3447 kJ) | ||
| Calories from fat | 321.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.73g | 55% | |
|---|---|---|---|
| Cholesterol | 122.47mg | 41% | |
| Sodium | 412.73mg | 17% | |
| Potassium | 1684.39mg | 36% | |
| Total Carbs | 87.24g | 29% | |
| Sugars | 52.05g | 208% | |
| Dietary Fiber | 12.45g | 50% | |
| Protein | 35.59g | 71% | |
| Vitamin C | 52.4mg | 87% | |
| Vitamin A | 1mg | 32% | |
| Iron | 4.3mg | 24% | |
| Calcium | 211.7mg | 21% | |
| Amount Per 100 g | |||
| Calories | 99.81 Kcal (418 kJ) | ||
| Calories from fat | 38.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.33g | 55% | |
|---|---|---|---|
| Cholesterol | 14.84mg | 41% | |
| Sodium | 50.03mg | 17% | |
| Potassium | 204.17mg | 36% | |
| Total Carbs | 10.57g | 29% | |
| Sugars | 6.31g | 208% | |
| Dietary Fiber | 1.51g | 50% | |
| Protein | 4.31g | 71% | |
| Vitamin C | 6.4mg | 87% | |
| Vitamin A | 0.1mg | 32% | |
| Iron | 0.5mg | 24% | |
| Calcium | 25.7mg | 21% | |
* 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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