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In dutch oven stir together all marinade ingredients except parsley and roast; stir in parsley. Place roast in marinade; turn to coat all sides with marinade. Cover; refrigerate overnight. Heat oven to 350. Bake roast in marinade for 1 1/2 to 2 hours or unti roast is fork tender. Meanwhile, in small bowl stir together all horseradish cream ingredients except parsley. Stir in parsley. Cover, refrigerate unti ready to serve. serve over carved roast. Source: Land O Lakes
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|Serving Size: 1 Serving (301g)|
|Recipe Makes: 7|
|Calories from Fat: 538 (71%)|
|Amt Per Serving||% DV|
|Total Fat 59.8g||80 %|
|Saturated Fat 19.9g||100 %|
|Monounsaturated Fat 24.5g|
|Polyunsanturated Fat 9.2g|
|Cholesterol 164.8mg||51 %|
|Sodium 422.1mg||15 %|
|Potassium 734.4mg||19 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 9.6g|
|Protein 44.6g||64 %|
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Calories per serving: 763
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