Directions:
- In a large skillet over medium heat, brown roast in butter for 5 minutes on each side. Transfer to a roasting pan.
- In the same skillet, saute onion and carrots until crisp-tender. Place around roast. Sprinkle with paprika. Add broth to pan. Cover and bake at 350° for 1 hour. Uncover; bake 20-30 minutes longer or until a meat thermometer reads 160°.
- Remove roast and vegetables to a serving platter; keep warm. Pour pan drippings into a measuring cup; skim fat. Add water to measure 2-2/3 cups.
- In a saucepan, combine flour and sour cream until smooth. Add drippings, parsley and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast. Yield: 10-12 servings (3-1/3 cups gravy).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 278.83 Kcal (1167 kJ) | ||
| Calories from fat | 95.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.66g | 16% | |
|---|---|---|---|
| Cholesterol | 121.01mg | 40% | |
| Sodium | 277.2mg | 12% | |
| Potassium | 725.94mg | 15% | |
| Total Carbs | 5.27g | 2% | |
| Sugars | 1.31g | 5% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 35.91g | 72% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.7mg | 9% | |
| Calcium | 35.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 123.25 Kcal (516 kJ) | ||
| Calories from fat | 42.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.71g | 16% | |
|---|---|---|---|
| Cholesterol | 53.49mg | 40% | |
| Sodium | 122.53mg | 12% | |
| Potassium | 320.88mg | 15% | |
| Total Carbs | 2.33g | 2% | |
| Sugars | 0.58g | 5% | |
| Dietary Fiber | 0.35g | 3% | |
| Protein | 15.87g | 72% | |
| Vitamin C | 1.7mg | 6% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.7mg | 9% | |
| Calcium | 15.7mg | 4% | |
* 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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