Preheat oven to 350°.
Mix olive oil, rosemary, parsley, seasoning, salt, & Pepper in a small bowl. Spoon some rub on roast, using your hands, rub it into the roast covering it good.
Using a knife, pierce whole all around roast and then stuff garlic slices in wholes. Place bacon slices across roast and tie with kitchen string. Use a Roasting pan with a cover, place roast in center spread carrots around roast, then arrange potatoes around roast and cover with onion ring slices, and drizzle left over mix on top.
Cover roast, place in oven for approximately 1 hour. Take out roast and spread mushrooms and drop oven temp to 325°. Continue to cook covered for about 1 hour. Remove cover and return to oven. The roast is done when internal temperature is 160°, use a meat thermometer while cooking. Cook time depends on the size of roast.
Remove roast, potatoes, onions, and carrots from pan, using flour or cornstarch make gravy from all pan drippings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (526g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 262 (41%)|
|Amt Per Serving||% DV|
|Total Fat 29.1g||39 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 13.3g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 189.6mg||58 %|
|Sodium 388.4mg||13 %|
|Potassium 1892.5mg||50 %|
|Total Carbohydrate 30.2g||9 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 25.2g|
|Protein 62.2g||89 %|
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: 642
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