Preheat oven to 425 degrees. Season roast with salt and pepper. In a roasting pan place roast, fat side up, so that ribs of roast act as rack. Roast for 30 minutes and reduce heat to 350 degrees. Continue to roast for 2 hours more or until meat thermometer registers desired doneness. Transfer to platter and let rest, covered, for 20 minutes. Skim off fat from pan drippings and add stock and thyme. Bring to a boil and simmer 10 minutes. Season with Worcestershire and salt and pepper to taste. Transfer to a sauceboat. Posted to MC-Recipe Digest V1 #362 Recipe by: COOKING LIVE SHOW #CL8784 From: "Angele and Jon Freeman"
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|Serving Size: 1 Serving (7365g)|
|Recipe Makes: 1|
|Calories from Fat: 14311 (77%)|
|Amt Per Serving||% DV|
|Total Fat 1590.1g||2120 %|
|Saturated Fat 657.7g||3288 %|
|Monounsaturated Fat 699.7g|
|Polyunsanturated Fat 56.7g|
|Cholesterol 3810.2mg||1172 %|
|Sodium 6693.8mg||231 %|
|Potassium 19138.5mg||504 %|
|Total Carbohydrate 23.9g||7 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 23.6g|
|Protein 949.1g||1356 %|
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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: 18487
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