3.5 hours total for the roast
Soak the roast in cold water and change the water a few times. It is way too salty!!
Heat oven to 325
Rub black pepper on beef
Cover in roasting pan tight w/ foil
Roast 2.5 hours, then uncover and roast 45 minutes more
Check for done-ness and let rest under foil for 15 minutes
Toss onions and carrots with oil, salt and pepper, place on one side of sheet pan
Toss sprouts with oil, salt and pepper, place on other side
Roast veggies, once cooked sprinkle dill on onions and carrots and lemon juice on sprouts
Turn up heat to finish veggies while roast rests.
Serve meat and veggies with MP
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2012g)|
|Recipe Makes: Servings|
|Calories from Fat: 72 (6%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 16.8mg||5 %|
|Sodium 3051.8mg||105 %|
|Potassium 6130.5mg||161 %|
|Total Carbohydrate 258.7g||76 %|
|Dietary Fiber 47.1g||188 %|
|Sugars, other 211.6g|
|Protein 36g||51 %|
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: 1192
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