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A succulent roast is hard to beat.It gives the impression of a special-occasion meal without the hard work so often associated with such events.With this recipe you'll find yourself preparing roast meals more often and with great success!.

Prep time:
Cook time:
Servings: 4-6


Cost per serving $3.62 view details


  1. Trim roast of any fat.Cut pocket in roast.Fill with the combined breadcrumbs,celery,spring onions,pine nuts,dill,mint and butter.Coat with mixed herbs.Weigh to calculate cooking time.Place the roast on a microwave - safe rack in a microwave - safe dish.Insert a microwave - safe meat thermometer itno thickest part of beef.
  2. Cook on HIGH ( 100%) 10 mins,then MEDIUM HIGH(70%) for remainder of the time,allowing 10 mins per 500 gm for rare(50 c),11 mins for medium(55 C),or 13 mins for well done (65 C). Turn half way through cooking.Allow the beef to stand,covered ,10 mins or depending on the degree of cooking you like your meat to have,leave until thermometer reaches 55 -60 C to 65 -75 C.
  3. Meanwhile steam squash and zucchini for 5-6 mins.
  4. Serve sliced roast with juices and the steamed vegetables


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Nutrition Facts

Amount Per Serving %DV
Serving Size 677g
Recipe makes 4 servings
Calories 291  
Calories from Fat 186 64%
Total Fat 21.45g 27%
Saturated Fat 10.6g 42%
Trans Fat 0.0g  
Cholesterol 42mg 14%
Sodium 148mg 6%
Potassium 1755mg 50%
Total Carbs 23.3g 6%
Dietary Fiber 7.7g 26%
Sugars 13.8g 9%
Protein 9.01g 14%
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