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Add a photoServings: 10
Ingredients
- 1/3 c. Extra virgin olive oil
- 1/4 tsp Dry oregano
- 2 x Cloves garlic -- slivered
- 2 lb Small new potatoes
- 3 med Onions -- cut in eights
- 6 lrg Carrots -- cut lengthwise
- 4 1/2 lb Boneless rolled cross rib Roast Pepper -- grnd Parsley -- minced Lemon wedges
Directions
- 1. Preheat oven to 325 F. In a shallow roasting pan about 10 by 15 inches, mix oil, oregano, and garlic. Peel potatoes completely, if you wish, or possibly peel a 1-inch-wide strip around center of each. Add in potatoes, onions, and carrots to oil mix, stirring to coat well. Move vegetables to both ends of pan.
- 2. Place roast, fat side up, in center of pan. Sprinkle with pepper. Roast uncovered for about 1-1/2 to 2 hrs, turning potatoes once, till vegetables are tender and meat thermometer inserted in center of thickest part of roast registers 135 F (rare) to 145 F (medium-rare to medium).
- 3. Slice meat, spoon pan juices over slices, and serve with parsley-sprinkled vegetables and lemon wedges to squeeze over each serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 10 servings | |
| Calories 156 | |
| Calories from Fat 66 | 42% |
| Total Fat 7.45g | 9% |
| Saturated Fat 1.05g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 33mg | 1% |
| Potassium 582mg | 17% |
| Total Carbs 21.07g | 6% |
| Dietary Fiber 3.1g | 10% |
| Sugars 4.0g | 3% |
| Protein 2.43g | 4% |
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