Rating: 5 stars
1 Ratings
  • 5 star values: 1
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  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light November 1995


Recipe Summary test

6 servings (serving size: 3 ounces meat and 2 tablespoons broth)


Ingredient Checklist


Instructions Checklist
  • Brush Worcestershire sauce over roast (do not trim fat); sprinkle with salt and pepper. Place roast, fat side up, on a rack coated with cooking spray; place rack in a roasting pan. Arrange onion and carrots on rack around roast. Insert meat thermometer into thickest portion of roast. Bake at 325° for 1 1/2 hours or until thermometer registers 130° (rare) to 160° (medium). Place roast on a serving platter; cover with aluminum foil. Set roasted vegetables aside.

  • Reserve 1 tablespoon drippings from pan for Yorkshire Pudding; set aside. Wipe remaining drippings from pan with paper towels, leaving browned bits on bottom of pan. Add roasted vegetables, water, and broth to pan; bring to a boil over medium-high heat, scraping bottom of pan with a wooden spoon to loosen browned bits. Cook 15 minutes or until broth is reduced to 1 cup. Remove from heat; discard vegetables.

  • Slice the roast thinly; serve with broth and Yorkshire Pudding.

Nutrition Facts

353 calories; calories from fat 29%; fat 11.3g; saturated fat 4.3g; mono fat 4.9g; poly fat 0.4g; protein 52g; carbohydrates 7.7g; fiber 1.5g; cholesterol 127mg; iron 3.8mg; sodium 848mg; calcium 25mg.