Pierce roast at 1 inch intervals with a meat fork, and place in a large heavy duty zip lock plastic bag.
Combine vegetable oil and next 5 ingredients; pour over roast. Seal and chill 24 to 48 hours, turning roast occasionally. Remove roast from marinade, discarding marinade. Place roast on a lightly greased rack in a broiler pan; sprinkle with pepper.
Bake at 325 for 1 hour 50 minutes or until a meat thermometer registers 145 for medium rare or 160 for medium. Let stand 5 minutes before slicing.
Per Serving (excluding unknown items): 733 Calories; 40g Fat (49.9% calories from fat); 82g Protein; 8g Carbohydrate; 1g Dietary Fiber; 211mg Cholesterol; 1577mg Sodium. Exchanges: 0 Grain(Starch); 11 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates.
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|Serving Size: 1 Serving (432g)|
|Recipe Makes: 10|
|Calories from Fat: 527 (60%)|
|Amt Per Serving||% DV|
|Total Fat 58.5g||78 %|
|Saturated Fat 17.7g||89 %|
|Monounsaturated Fat 28.6g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 210.5mg||65 %|
|Sodium 644.2mg||22 %|
|Potassium 1335.5mg||35 %|
|Total Carbohydrate 7.5g||2 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 6.7g|
|Protein 76.7g||110 %|
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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: 875
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