Beef Pot Roast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 383 cal. | (18 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 17.5 μg | (29 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 19.3 mg | (161 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 1,178 mg | (29 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 8.6 mg | (108 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 247 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 2 carrots
- 1 Parsnip
- 150 grams Celery root
- 6 shallots
- 2 garlic cloves
- 1 ⅕ kilograms Roast beef (shoulder or leg)
- salt
- freshly ground peppers
- vegetable oil (for frying)
- 1 Tbsp Tomato paste
- 250 milliliters Red wine
- 500 milliliters Beef broth
- 1 bay leaf
- 1 tsp Juniper berries
- 1 tsp peppercorns
Preparation steps
Step 1
Preheat oven to 180°C (approximately 350°F) convection.
Step 2
Peel the carrots with a vegetable peeler.
Step 3
Peel parsnip with a vegetable peeler.
Step 4
Cut tough skin off celery root with a kitchen knife. Then cut off the ends of the carrots and parsnip.
Step 5
Cut celery root in half crosswise, then cut into large cubes.
Step 6
Cut carrots in half lengthwise. Then align all the carrots next to each other and cut with a knife into 4-5 cm (approximately 2 inch) pieces.
Step 7
Halve the parsnip lengthwise and cut into pieces.
Step 8
Peel shallots with a small knife. Then cut in half with a kitchen knife.
Step 9
Peel the garlic.
Step 10
Cut the garlic into thin slices.
Step 11
Rinse the beef and pat dry with paper towels. Place on the work surface and season with freshly ground pepper.
Step 12
Season the meat with salt. Add approximately 2 tablespoons oil to a roasting pan and brown the meat on all sides. Remove from roasting pan and place on a plate.
Sauté vegetables in pan drippings for 2-3 minutes. Add tomato paste and sauté briefly, then deglaze with a little red wine. Continue to cook until slightly reduced and then add remaining wine. Add the broth, bring to a boil and then add the bay leaf and the meat.
Cover and simmer about 2.5 hours in the oven, turning the meat approximately every 30 minutes and pouring in more broth as needed. After about 2 hours, add juniper berries and peppercorns to the cooking liquid.
When finished cooking, remove the roasting pan from the oven, lift the meat from the sauce and wrap meat in foil to rest. Strain the sauce through a fine sieve into a small saucepan. Cook briefly to reduce if desired, depending on the amount of cooking liquid. Season with salt and pepper. Unwrap the meat and add the juices to the sauce (if there is a large volume of juice, cook the sauce to reduce slightly again). Cut the roast into slices.
Serve with the sauce on plates.
