Directions:
- In a small bowl, combine herbs, salt, garlic powder, curry powder and pepper; set aside 1 tablespoon. Rub remaining mixture over roast; place in a greased shallow roasting pan. Combine barbecue sauce and mustard; spread over roast. Sprinkle with brown sugar.
- In a resealable plastic bag, combine onions, celery, carrots, potatoes, oil and reserved herb mixture; toss well. Arrange vegetables around roast. Pour broth into pan. Bake, uncovered, at 350° for 2 hours or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 567.56 Kcal (2376 kJ) | ||
| Calories from fat | 145.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.22g | 25% | |
|---|---|---|---|
| Cholesterol | 149.69mg | 50% | |
| Sodium | 898.41mg | 37% | |
| Potassium | 1882.96mg | 40% | |
| Total Carbs | 45.98g | 15% | |
| Sugars | 16.09g | 64% | |
| Dietary Fiber | 5.37g | 21% | |
| Protein | 54.3g | 109% | |
| Vitamin C | 19.8mg | 33% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 4.3mg | 24% | |
| Calcium | 66.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 108.87 Kcal (456 kJ) | ||
| Calories from fat | 28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.11g | 25% | |
|---|---|---|---|
| Cholesterol | 28.71mg | 50% | |
| Sodium | 172.33mg | 37% | |
| Potassium | 361.18mg | 40% | |
| Total Carbs | 8.82g | 15% | |
| Sugars | 3.09g | 64% | |
| Dietary Fiber | 1.03g | 21% | |
| Protein | 10.42g | 109% | |
| Vitamin C | 3.8mg | 33% | |
| Iron | 0.8mg | 24% | |
| Calcium | 12.7mg | 7% | |
* 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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