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Mothering up: "I made the veg with carrots, parsnips, onions and…" Read More
6Ingredients
50Minutes
1060Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. top round roast
- 1 tsp. salt
- 1/2 tsp. pepper
- 3 Tbsp. olive oil
- 4 carrots (Chopped)
- 2 potatoes (Cubed)
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NutritionView More
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1060Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1060Calories from Fat590 |
% DAILY VALUE |
Total Fat65g100% |
Saturated Fat24g120% |
Trans Fat |
Cholesterol265mg88% |
Sodium890mg37% |
Potassium2120mg61% |
Protein98g |
Calories from Fat590 |
% DAILY VALUE |
Total Carbohydrate23g8% |
Dietary Fiber4g16% |
Sugars4g |
Vitamin A200% |
Vitamin C40% |
Calcium10% |
Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
morgan fike a year ago
the temperature for oven was inadequate for cooking in amount of time indicated
Mothering up 5 years ago
I made the veg with carrots, parsnips, onions and garlic. Served with mashed potatoes and gravy.
Susan 5 years ago
I took it to a higher temperature because we don’t like it that rare, but the Métis works well and I’d do it again.
Allison Connor 6 years ago
We’ve used An Eat’n Man’s technique for pink throughout roast beef 3 times now. It’s our Go To because it works great. Round is a tough cut so as indicated, you have to slice it thin, but the flavor is great, and it’s never dry.
Give this a try. You won’t be disappointed.