Directions:
- Rub 1/2 teaspoon salt and 1/4 teaspoon pepper over surface of roast; dredge roast in flour. Brown roast on all sides in butter and oil in a large, deep cast iron skillet.
- Remove roast from skillet; drain on paper towels. Sauté onion in pan drippings until tender. Place roast over onions; add carrots and potatoes. Sprinkle remaining salt and pepper over vegetables.
- Cover and bake at 350° for 1 1/2 hours or until quick-registering meat thermometer registers 170°. Transfer roast to a serving platter. Drain vegetables, and place around roast. Slice and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 742.71 Kcal (3110 kJ) | ||
| Calories from fat | 318.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.39g | 54% | |
|---|---|---|---|
| Cholesterol | 197.77mg | 66% | |
| Sodium | 699.91mg | 29% | |
| Potassium | 1791.94mg | 38% | |
| Total Carbs | 40.7g | 14% | |
| Sugars | 9.35g | 37% | |
| Dietary Fiber | 6.59g | 26% | |
| Protein | 63.97g | 128% | |
| Vitamin C | 11mg | 18% | |
| Vitamin A | 2.1mg | 68% | |
| Iron | 4.2mg | 24% | |
| Calcium | 119.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 139.55 Kcal (584 kJ) | ||
| Calories from fat | 59.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.65g | 54% | |
|---|---|---|---|
| Cholesterol | 37.16mg | 66% | |
| Sodium | 131.51mg | 29% | |
| Potassium | 336.7mg | 38% | |
| Total Carbs | 7.65g | 14% | |
| Sugars | 1.76g | 37% | |
| Dietary Fiber | 1.24g | 26% | |
| Protein | 12.02g | 128% | |
| Vitamin C | 2.1mg | 18% | |
| Vitamin A | 0.4mg | 68% | |
| Iron | 0.8mg | 24% | |
| Calcium | 22.5mg | 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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