PAN: 18 BY 24 INCH ROASTING PAN TEMPERATURE: 300 F. OVEN : 1. USE BONE-IN ROUNDS. RUB EACH ROAST WITH PEPPER. 2. PLACE ROASTS IN ROASTING PAN. DO NOT ADD WATER. DO NOT COVER. INSERT MEAT THERMOMETER IN CENTER OF ROASTS; DO NOT TOUCH BONE WITH THEMOMETER. 3. ROAST ABOUT 8 HOURS. 4. LET ROAST STAND ABOUT 20 MINUTES BEFORE SLICING. : NOTE: 1. IN STEP 1, RACKS MAY BE USED. NOTE: 2. REMOVE ROASTS FROM OVEN WHEN MEAT THERMOMETER REGISTERS 140 F. - RARE; 160 F. - MEDIUM; AND 170 F. - WELL DONE. Recipe Number: L00401 SERVING SIZE: 6 OZ From the
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (340g)|
|Recipe Makes: 100 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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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.
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