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Suggest a better descriptionCombine all seasonings and rub over surface of roast. Spray bottom rack with no-stick spray. Place roast on bottom rack. Pour 1 cup hot water into glass bowl. Cook according to guidelines until internal temperature registers 160-170*F. Remove roast from oven and cover with foil. Let stand 10 to 20 minutes before slicing. Guidelines at a Glance : :--------------------------------------------------------------- : Preheat Temp Time Rack use Yield in min. : : yes 325* 30-35 Bottom 6-9 per lb. : Copied from the files of Dianne Waller Recipe by: American Harvester (convection oven instruction book) Posted to EAT-L Digest by Dianne Waller
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Serving Size: 1 Serving (157g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 20 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.8mg | 0 % | |
Potassium 14.4mg | 0 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 4.9g | ||
Protein 0.1g | 0 % | |
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: 20
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