Directions:
- In a skillet, combine the first 12 ingredients; saute until the vegetables are tender. Untie roast and separate. Randomly cut 20 deep slits, 1 in. wide, on inside surface of roast. Fill slits with some of the vegetable mixture; retie roast. Place on a rack in a shallow baking pan. Spread remaining vegetable mixture over the roast. Bake, uncovered, at 325° for 2-3 hours or until a meat thermometer reaches 160°-170°. Let stand for 10 minutes before slicing. Yield: 12-15 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 274.94 Kcal (1151 kJ) | ||
| Calories from fat | 77.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.62g | 13% | |
|---|---|---|---|
| Cholesterol | 132.37mg | 44% | |
| Sodium | 296.03mg | 12% | |
| Potassium | 781.56mg | 17% | |
| Total Carbs | 2.08g | 1% | |
| Sugars | 0.53g | 2% | |
| Dietary Fiber | 0.57g | 2% | |
| Protein | 41.99g | 84% | |
| Vitamin C | 6.1mg | 10% | |
| Iron | 2.1mg | 12% | |
| Calcium | 20.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 129.17 Kcal (541 kJ) | ||
| Calories from fat | 36.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.05g | 13% | |
|---|---|---|---|
| Cholesterol | 62.19mg | 44% | |
| Sodium | 139.08mg | 12% | |
| Potassium | 367.19mg | 17% | |
| Total Carbs | 0.98g | 1% | |
| Sugars | 0.25g | 2% | |
| Dietary Fiber | 0.27g | 2% | |
| Protein | 19.73g | 84% | |
| Vitamin C | 2.9mg | 10% | |
| Iron | 1mg | 12% | |
| Calcium | 9.8mg | 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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