2 lb. red potatoes (about 6), cut into 1-1/2-inch chunks
1 lb. carrots, cut into 1/2-inch-thick slices
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Let's Make It
Heat oven to 325°F.
Place meat, fat-side up in roasting pan; top with onions and barbecue sauce. Cover.
Bake 2 hours. Scatter potatoes and carrots around meat. Bake, covered, 1 hour or until meat is done (160°F).
Use slotted spoon to transfer potatoes and carrots to serving bowl; cover to keep warm. Transfer meat to carving board, reserving sauce and onions in pan. Cover meat to keep warm. Skim fat from reserved sauce; discard. Pour sauce and onions into saucepan; bring to boil on high heat. Simmer on medium-low heat 5 min. or until slightly thickened, stirring occasionally.
Carve meat across the grain into thin slices. Serve with vegetables and sauce.
Garnish with chopped fresh parsley just before serving.
Get 1/2 cup of the recommended 2-1/2 cups of vegetables per day in each serving. Plus, the carrots add an excellent source of vitamin A.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.