Directions:
- Combine onion, carrot and celery; place in a greased roasting pan. Combine salt, pepper and garlic powder; rub over the roast. Place fat side up over vegetables. Bake, uncovered, at 350° for 2-1/2 to 3-1/2 hours or until meat reaches desired doneness (medium-rare, 145°; medium, 160°; well-done, 170°). Let stand 10-15 minutes before carving. Skim fat from pan drippings; add beef broth, stirring to remove browned bits. Strain, discarding vegetables. Serve au jus with the roast. Yield: 8-10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1183.17 Kcal (4954 kJ) | ||
| Calories from fat | 857.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 95.24g | 147% | |
|---|---|---|---|
| Cholesterol | 317.45mg | 106% | |
| Sodium | 849.63mg | 35% | |
| Potassium | 1063.83mg | 23% | |
| Total Carbs | 0.86g | 0% | |
| Sugars | 0.27g | 1% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 81.81g | 164% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 9.1mg | 51% | |
| Calcium | 48.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 254.18 Kcal (1064 kJ) | ||
| Calories from fat | 184.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.46g | 147% | |
|---|---|---|---|
| Cholesterol | 68.2mg | 106% | |
| Sodium | 182.53mg | 35% | |
| Potassium | 228.54mg | 23% | |
| Total Carbs | 0.19g | 0% | |
| Sugars | 0.06g | 1% | |
| Dietary Fiber | 0.04g | 1% | |
| Protein | 17.58g | 164% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 2mg | 51% | |
| Calcium | 10.3mg | 5% | |
* 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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