Prep Time: 15 Minutes
Cook Time: 2-3 Hours - Cook time depends on size of roast. Aways use a thermometer to check for doneness.
Total Time: 2 Hours 45 Min.
Servings: 6-8
Preheat oven to 450?.
Mix olive oil, rosemary, cumin, parsley, orange juice, seasoning, cheese, salt, & Pepper in a small bowl.
Spoon some rub on roast, using your hands, rub it into the roast covering it good.
Arrange potatoes and carrots around the roast.
Place onion ring slices & mix it in rub and spread all over pan and roast, drizzle left over mix on top.
Cook roast for 20 minutes at 450?. Remove roast and drop oven temp to 300?.
Cover Roast with aluminum Foil and cook until internal temp is about 155? (about 1 hour 15 minutes or so). Remove foil and cook until temp is 165? - 170? degrees in center of roast (about 1 hour or so longer). Time varies depending on size of roast, so use meat thermometer and check every ? hour.
THIS IS A GREAT HOLIDAY MEAL AS WELL AS HAVING IT FOR A NICE SUNDAY DINNER. THIS IS A MOUTH WATERING AND JUICY ROAST! FOR THE HOLIDAY MEAL YOU CAN DRESS IT UP NICELY AND COOK THE ROAST WITH POTATOES, CARROTS, MUSHROOMS OR WITH WHAT EVER YOU LIKE.
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Serving Size: 1 Serving (530g) | ||
Recipe Makes: 8 | ||
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Calories: 712 | ||
Calories from Fat: 214 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.7g | 32 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 11g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 181.5mg | 56 % | |
Sodium 153.7mg | 5 % | |
Potassium 2213.4mg | 58 % | |
Total Carbohydrate 51.7g | 15 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 44.7g | ||
Protein 70.4g | 101 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 712
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