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Suggest a better descriptionNOTE: the spice measurements are approximate and can be adjusted to taste. Put spices and 3-4 cups of water in a roasting pan. Lightly rub a little salt and pepper into roast. Place on rack in roasting pan. Be sure rack holds roast up out of water. Roast @ 325 for 15 min/per pound. Add water as needed ( probably only for a very large roast ). Remove from oven and cool completely. Take to butcher and have him slice it very thin. Strain sauce ( do not press spices in strainer ). Heat sauce and dip meat in and put on french bread or fr. bread rolls. Posted to MM-Recipes Digest by "John Weber"
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Serving Size: 1 Serving (165g) | ||
Recipe Makes: 12 | ||
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Calories: 135 | ||
Calories from Fat: 18 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 69.4mg | 21 % | |
Sodium 66.1mg | 2 % | |
Potassium 496.6mg | 13 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 1.4g | ||
Protein 26.1g | 37 % | |
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: 135
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