fan favorite...give at least 2 hours to cook roast
Coat the entire roast with Borsari seasoning. Preheat oven to 500 degrees. Place roast in oven with onion and 1 celery stalk. Brown the roast on each side for a couple of minutes. Turn down the oven to 350 degrees. Bake for 20 min/pound.
Par boil potatoes & carrots for about 20 min & place alongside roast 30 min before roast is done. Save vegetable water for gravy roux.
Gravy: Prepare or heat 2 cups beef broth, mix 2-3 TBSP flour with vegetable water to make slurry. Place in roasting pan while meat rests. Bring to a boil & add slurry while constantly whisking.
See separate recipe for Yorkshire Pudding!
A 4.5 lb roast cooked to 140-145 degrees on thermometer = perfection for my family.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (352g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 26 | ||
Calories from Fat: 2 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 136.7mg | 5 % | |
Potassium 197.3mg | 5 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 3.9g | ||
Protein 1g | 1 % | |
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: 26
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