Directions:
- In a small bowl, combine the mustard, brown sugar, horseradish and dill; spread over roast. Place in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour.
- Arrange peppers and mushrooms around roast. Combine wine or juice and lemon juice; pour over vegetables. Bake 30 minutes longer or until a meat thermometer reads 160° and vegetables are tender.
- Remove vegetables and keep warm. Broil roast 4-6 in. from the heat for 5-7 minutes or until a crust forms. Let stand for 10 minutes before slicing. Serve with vegetables. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 267.05 Kcal (1118 kJ) | ||
| Calories from fat | 48.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.41g | 8% | |
|---|---|---|---|
| Cholesterol | 112.27mg | 37% | |
| Sodium | 180.83mg | 8% | |
| Potassium | 849.97mg | 18% | |
| Total Carbs | 6.73g | 2% | |
| Sugars | 4.57g | 18% | |
| Dietary Fiber | 1.3g | 5% | |
| Protein | 38.7g | 77% | |
| Vitamin C | 43.5mg | 72% | |
| Iron | 2.1mg | 11% | |
| Calcium | 22.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 99.62 Kcal (417 kJ) | ||
| Calories from fat | 18.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.02g | 8% | |
|---|---|---|---|
| Cholesterol | 41.88mg | 37% | |
| Sodium | 67.46mg | 8% | |
| Potassium | 317.08mg | 18% | |
| Total Carbs | 2.51g | 2% | |
| Sugars | 1.7g | 18% | |
| Dietary Fiber | 0.49g | 5% | |
| Protein | 14.44g | 77% | |
| Vitamin C | 16.2mg | 72% | |
| Iron | 0.8mg | 11% | |
| Calcium | 8.4mg | 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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