Nutritional Info

Nutrition Facts

Serving Size 1 (203g)

Calories 579
Calories from Fat 398 (69%)
Amount Per Serving %DIV
Total Fat 44.2g 68%
Saturated Fat 10g 50%
Monounsaturated Fat 22.5g
Polyunsaturated Fat 11.8g
Trans Fat 0.0g
Cholesterol 137.2mg 46%
Sodium 93.8mg 4%
Potassium 541.5mg 12%
Total Carbohydrate 0.8g 0%
Dietary Fiber 0.2g 1%
Sugars 0g
Protein 36.8g 74%

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Recipe Description
A wonderful one pot meal that is not only delicious, it's easy to clean up!
Prep time
15 min
Cook time
1 hr 30 min
Ready In
1 hr 45 min


Serves Tool

Serves To:USMetric
2 Cup(c)  carrots, sliced
1/2 Cup(c)  onion, chopped
1 Tablespoon(T)  lemon juice
14 1/2 Ounce(oz)  tomatoes, with juice, no salt added
1/4 Teaspoon(t)  marjoram
1/2 Teaspoon(t)  black pepper, freshly ground
1/2 Teaspoon(t)  salt
1 Clove(clv)  garlic, crushed
1 3/4 Pound(lb)  top round roast


Trim all visible fat from the beef. Combine the garlic, salt, pepper, and marjoram, and rub the mixture all over the beef. Pour the juice from the can of tomatoes into your roasting pan or casserole. Add the meat and lemon juice. Arrange the vegetables around the meat. Cover the pan, place it in a cold oven, and turn the heat to 425 degrees F. Bake 1 1/2 hours or until done to your taste. Heat the tomatoes in a pan, and serve alongside the roast.

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