Directions:
- Brown roast on all sides in oil on med-high heat.
- Transfer roast to small roasting pan.
- Save pan you browned the roast in, but do not wash.
- Pour broth over roast.
- Cover pan and roast 350*F for two hours.
- Add vegetables.
- Cover and continue roasting for 1 hour or until vegetables are tender.
- Remove roast and vegetables to serving platter.
- Cover and keep warm.
- Add 4 tbsp drippings to original pan.
- Add flour to drippings and make roux, stirring constantly, making sure to loosen browned bits, until smooth and thickened.
- Add remaining drippings, stirring constantly until slightly thickened.
- Add sour cream and cook on low heat, stirring until completely combined.
- Serve sauce drizzled over roast and roasted vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 573.46 Kcal (2401 kJ) | ||
| Calories from fat | 199.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.13g | 34% | |
|---|---|---|---|
| Cholesterol | 195.68mg | 65% | |
| Sodium | 285.54mg | 12% | |
| Potassium | 1402.96mg | 30% | |
| Total Carbs | 28.04g | 9% | |
| Sugars | 5.55g | 22% | |
| Dietary Fiber | 4.91g | 20% | |
| Protein | 65.41g | 131% | |
| Vitamin C | 14.2mg | 24% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 9.7mg | 54% | |
| Calcium | 76.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 132.99 Kcal (557 kJ) | ||
| Calories from fat | 46.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.13g | 34% | |
|---|---|---|---|
| Cholesterol | 45.38mg | 65% | |
| Sodium | 66.22mg | 12% | |
| Potassium | 325.36mg | 30% | |
| Total Carbs | 6.5g | 9% | |
| Sugars | 1.29g | 22% | |
| Dietary Fiber | 1.14g | 20% | |
| Protein | 15.17g | 131% | |
| Vitamin C | 3.3mg | 24% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 2.3mg | 54% | |
| Calcium | 17.8mg | 8% | |
* 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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