Directions:
- Cut 10 deep slits in the roast and insert the garlic cloves; pierce the roast in several other places.
- Combine the rosemary, 1 t onion powder, garlic powder and thyme.
- Rub the spices on the roast; cover and refrigerate for 2 hours.
- Put 1/2 of water in a roasting pan; add the roast, carrots and onion.
- Cover and bake at 325 degrees for 2 1/2 - 3 hours (should register 160 degrees on a meat thermometer).
- Place the roast and vegetables on a serving platter and keep warm.
- Pour the drippings into a measuring cup (should have 3 cups - if not, add water to make 3 c of drippings).
- Combine the drippings, bouillon, browning sauce and remaining 1/2 t onion powder in a pan; bring to a boil.
- Combine the cornstarch and water; add to the drippings.
- Bring to a boil and cook until thickened.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 287.74 Kcal (1205 kJ) | ||
| Calories from fat | 54.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.05g | 9% | |
|---|---|---|---|
| Cholesterol | 35.71mg | 12% | |
| Sodium | 45.21mg | 2% | |
| Potassium | 263.18mg | 6% | |
| Total Carbs | 13.42g | 4% | |
| Sugars | 4.62g | 18% | |
| Dietary Fiber | 2.84g | 11% | |
| Protein | 45.01g | 90% | |
| Vitamin C | 7.8mg | 13% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 6.3mg | 35% | |
| Calcium | 57mg | 6% | |
| Amount Per 100 g | |||
| Calories | 92.66 Kcal (388 kJ) | ||
| Calories from fat | 17.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.95g | 9% | |
|---|---|---|---|
| Cholesterol | 11.5mg | 12% | |
| Sodium | 14.56mg | 2% | |
| Potassium | 84.75mg | 6% | |
| Total Carbs | 4.32g | 4% | |
| Sugars | 1.49g | 18% | |
| Dietary Fiber | 0.91g | 11% | |
| Protein | 14.5g | 90% | |
| Vitamin C | 2.5mg | 13% | |
| Vitamin A | 0.2mg | 18% | |
| Iron | 2mg | 35% | |
| Calcium | 18.3mg | 6% | |
* 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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