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Ingredients
- Donna Spitzer
- 4 x to 5-Ib. brick roast
- 1 x Spanish onion, diced Pepper Garlic pwdr Paprika Oil
- 1 pkt onion soup mix
- 1/2 sm jar warm and spicy duck sauce
- 1/2 sm jar sweet and sour duck sauce
Directions
- Saute/fry onion. Smear oil over roast and sprinkle pepper, garlic pwdr and paprika liberally. Put onions on top of roast. Mix duck sauce and onion soup mix together and pour over roast (can change the ratio of duck sauce according to taste). Marinate overnight. Cover tightly and bake covered 2-2 1/2 hrs at 350 . Uncover for 1/2 hour to brown the meat. Baste often.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 111g | |
| Calories 67 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.13g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 607mg | 25% |
| Potassium 203mg | 6% |
| Total Carbs 15.39g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 5.74g | 4% |
| Protein 1.67g | 3% |
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