Mix 1/4 cup gravy, orange juice, garlic, ginger and seasonings until blended. Place roast, fat side up, in roasting pan sprayed with cooking spray. Spread evenly with gravy mixture.
Bake 3 to 3-1/2 hours or until done (145°F). Transfer roast to cutting board, reserving drippings in pan. Cover roast loosely with foil.
Skim and discard fat off surface of drippings in pan. Add water to drippings; stir to scrape browned bits from bottom of pan. Pour into saucepan. Stir in remaining gravy. Bring to boil on medium-high heat, stirring constantly.
Slice roast. Serve with gravy.
Letting the cooked roast stand before serving will allow the juices to set making the cooked meat juicer and easier to carve.
Serve with baked sweet potatoes, and your favorite hot steamed fresh green vegetable.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 0g
* 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.