Beef Pot Roast

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Beef Pot Roast
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Health Score:
72 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 3 h. 20 min.
Ready in
Calories:
900
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie900 cal.(43 %)
Protein74 g(76 %)
Fat57 g(49 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage3.7 g(12 %)
Vitamin A0.9 mg(113 %)
Vitamin D0.1 μg(1 %)
Vitamin E5.5 mg(46 %)
Vitamin K25 μg(42 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.6 mg(55 %)
Niacin30.6 mg(255 %)
Vitamin B₆1 mg(71 %)
Folate52 μg(17 %)
Pantothenic acid1.8 mg(30 %)
Biotin15.1 μg(34 %)
Vitamin B₁₂15.4 μg(513 %)
Vitamin C9 mg(9 %)
Potassium1,707 mg(43 %)
Calcium70 mg(7 %)
Magnesium105 mg(35 %)
Iron8 mg(53 %)
Iodine15 μg(8 %)
Zinc13.1 mg(164 %)
Saturated fatty acids24.5 g
Uric acid417 mg
Cholesterol187 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
2 onions
2 carrots
150 grams Celery root
1 ⅕ kilograms Roast beef (from the shoulder)
salt
peppers
2 Tbsps vegetable oil
1 Tbsp Tomato paste
200 milliliters Beef broth
200 grams smoked Pancetta
400 milliliters Red wine
1 bay leaf
1 tsp Juniper berries
3 sprigs thyme
1 tsp peppercorns
2 Tbsps butter
How healthy are the main ingredients?
Tomato pastethymeonioncarrotsaltJuniper berries

Preparation steps

1.

Preheat the oven to 160°C (approximately 350°F).

2.

Peel onions, carrots and celery and cut into cubes. Rinse beef, pat dry and season with salt and pepper. Heat oil in a roasting pan and brown beef on all sides. Remove beef from the roasting pan, add prepared vegetables to the roasting pan and fry until golden brown. Add tomato paste, stir, fry briefly and then add broth. Place beef back in the roasting pan, add bacon and as much red wine is needed to cover beef halfway. Cook in the preheated oven, covered, for about 2 hours. Meanwhile, turn beef every 30 minutes and add red wine as needed.

3.

Add bay leaf, juniper, thyme and pepper to the roasting pan and cook in the preheated oven for another 30 minutes.

4.

To check if the meat is cooked, insert a meat fork. Finally, remove roasting pan from the oven, lift beef and fat from the sauce, wrap beef in foil and let rest. Strain roasting juices through a fine sieve into a small saucepan. Depending on the desired amount and consistency, boil down liquid a little. Remove from the heat, stir in butter and season with salt and pepper.

5.

Remove foil from the meat and cut into slices. 

6.

Serve sliced beef on plates with the roasting juice sauce. 

7.

If desired, serve with vegetables.

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