Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3
Recipe by Oxmoor House March 2006

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Recipe Summary

Yield:
10 servings (serving size: 3 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • Trim fat from roast. Combine mustard and buttermilk. Spread mustard mixture over roast.

  • Combine breadcrumbs and next 4 ingredients; press breadcrumb mixture evenly onto roast. Place roast on a rack in a roasting pan coated with cooking spray. Insert a meat thermometer into thickest part of roast, if desired. Bake at 325° for 2 hours or until meat thermometer registers 160°. Let stand 10 minutes before slicing. Garnish with thyme sprigs, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

All-New Complete Step-by-Step Diabetic

Nutrition Facts

213 calories; calories from fat 0%; fat 9.3g; saturated fat 3g; mono fat 0g; poly fat 0g; protein 24.8g; carbohydrates 6.4g; fiber 0.8g; cholesterol 68mg; iron 0mg; sodium 323mg; calcium 0mg.
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