Beef Pot Roast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 544 cal. | (26 %) | ||
| Protein | 70 g | (71 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 26.7 μg | (45 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 28.7 mg | (239 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 15 μg | (500 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 1,683 mg | (42 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 12.7 mg | (159 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 365 mg | |||
| Cholesterol | 147 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 2 onions
- 2 carrots
- 150 grams Celery root
- 1 ⅕ kilograms Roast beef (shoulder)
- salt
- peppers
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 200 milliliters Beef broth
- 400 milliliters Red wine (such as chianti)
- 1 bay leaf
- 2 sprigs rosemary
- 3 sprigs thyme
- 150 grams Cherry tomatoes
Preparation steps
Peel the onions, carrots and celery, and cut into small cubes. Rinse the beef roast, pat dry, and season with salt and pepper. Heat oil in a roasting pan and fry the beef roast in it on all sides until brown. Remove the fried beef roast from the roasting pan and keep aside.
Add the vegetables to the same roasting pan and fry until golden brown. Add the tomato paste, saute briefly, pour in a little red wine. Add the fried beef roast and pour in as much red wine such that the beef roast is dipped about a third in it. Coven the roasting pan with with lid and roast in a preheated oven at 160°C (fan: 140°C, gas mark 2) (approximately 320°F) for about 2½ hours. Turn the beef roast every 30 minutes and pour in the red wine as needed.
Add the bay leaf, rosemary and thyme to the beef roast after about 2 hours of roasting.
Rinse the cherry tomatoes and add into the beef roast during the last 15 minutes of roasting. Remove the lid from roasting pan and finish roasting.
Remove the roasting pan from the oven. Season the gravy with salt and pepper (if desired), slice the beef roast, and serve.
Serve as desired with mashed potatoes.
