Preheat oven to 350 degrees . Take netting of the roast and unroll roast. Cut into roast so it lays flat.
Peel and cut shallots in half and make thin slices . Peel and lay garlic down and cut into thin slices.
In a small bowl combine water, beef bouillon, Worcestershire sauce and kitchen bouquet, set aside.
Sprinkle some garlic powder, black pepper, slat and rosemary onto the roast. Lay even amounts of shallots and garlic on roast. Save some garlic and shallots for later. Now roll up the roast and put netting back on.
In a roasting pan add half of the liquid mixture. Place roast in pan. Pour remaining liquid on top of roast. Sprinkle garlic, shallots, garlic powered, salt, black pepper and rosemary on top.
Cook uncovered 2 hours, turn the roast over half way between cooking time .
Eugenia deGroot 2008.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	799.69 Kcal (3348 kJ)
Calories from fat	509.3 Kcal
		% Daily Value*
Total Fat	56.59g	87%
Cholesterol	191.5mg	64%
Sodium	3344.85mg	139%
Potassium	1101.36mg	23%
Total Carbs	19.32g	6%
Sugars	8.54g	34%
Dietary Fiber	2.89g	12%
Protein	49.53g	99%
Vitamin C	7.5mg	12%
Iron	6.8mg	38%
Calcium	88.2mg	9%

Amount Per 100 g
Calories	181.03 Kcal (758 kJ)
Calories from fat	115.29 Kcal
		% Daily Value*
Total Fat	12.81g	87%
Cholesterol	43.35mg	64%
Sodium	757.2mg	139%
Potassium	249.32mg	23%
Total Carbs	4.37g	6%
Sugars	1.93g	34%
Dietary Fiber	0.66g	12%
Protein	11.21g	99%
Vitamin C	1.7mg	12%
Iron	1.5mg	38%
Calcium	20mg	9%

* 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.

Tastes

salty
savory
bitter
sweet

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