Beef Pot Roast
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
Calories:
491
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 491 cal. | (23 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 92 μg | (153 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.6 mg | (163 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 203 μg | (68 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 9.6 μg | (320 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,439 mg | (36 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 10.8 mg | (135 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 352 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 800 grams Beef
- 3 Tbsps vegetable oil
- 2 onions
- 2 stalks Leeks
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 6 peppercorns
- 1 bay leaf
- 4 sprigs rosemary
- 2 sprigs thyme
- ¼ l Vegetable broth
- ¼ l Red wine
- salt (and pepper)
Preparation steps
1.
Pat dry meat and season with salt and pepper. Rinse soup vegetables and chop coarsely. Peel the onions and cut into eighths. Trim leeks, rinse and cut into large rings. Heat oil, sear meat briefly in a large Dutch oven and remove.
2.
Sauté vegetables in oil briefly. Place meat back in the pot. Add bay leaf, peppercorns, rosemary and thyme. Pour in the hot broth and the wine, cover and simmer 1 ½ hours at medium heat. Serve.
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