Beef Pot Roast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 510 cal. | (24 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 31.8 μg | (53 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.2 mg | (193 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 12 μg | (400 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,455 mg | (36 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 12.9 mg | (161 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 331 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 kilogram Beef (such as shoulder)
- 2 onions
- 2 garlic cloves
- 1 handful mixed, fresh Fresh herbs (such as thyme and rosemary)
- salt
- peppers
- 2 carrots
- 200 grams Celery
- 2 Tbsps olive oil
- 2 Tbsps Tomato paste
- 4 pickled Tomatoes (in oil)
- 1 bay leaf
- 100 milliliters dry Red wine
- 400 milliliters Beef broth
- 1 splash lemon juice
- 1 pinch sugar
Preparation steps
Preheat oven to 180°C (approximately 350°F).
Rinse roast and pat dry. Peel onions and garlic. Cut onions into 8 pieces and finely chop garlic. Rinse herbs, shake dry, pluck leaves or needles and finely chop. Season roast with salt and pepper and rub on herbs. Peel carrots and cut into slices. Rinse celery and chop. Heat oil in a roasting pan and brown roast on all sides. Remove roast and saute onions, garlic, carrots and celery for 2-3 minutes. Add tomato paste and briefly cook. Chop tomatoes and add to pan along with 1 tablespoon of tomato oil and bay leaf. Deglaze with wine and broth. Add roast again, cover and roast in oven for about 5 hours. Baste with broth as needed. Remove meat and season with salt, pepper, lemon juice and sugar.
Serve roast with rice if desired.
