Beef Pot Roast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 402 cal. | (19 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 23.4 μg | (39 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 26.8 mg | (223 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 21.8 μg | (48 %) | ||
| Vitamin B₁₂ | 12.5 μg | (417 %) | ||
| Vitamin C | 132 mg | (139 %) | ||
| Potassium | 1,499 mg | (37 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 10.8 mg | (135 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 331 mg | |||
| Cholesterol | 123 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 kilogram Roast beef (such as. tri-tip)
- salt
- freshly ground peppers
- 1 Tbsp vegetable oil
- 400 milliliters Beef broth
- 2 green Bell pepper
- 200 grams Cherry tomatoes
- 200 grams tan button Mushroom
- 2 garlic cloves
- 2 red onions
- 1 Tbsp Tomato paste
- 5 sprigs thyme
Preparation steps
Preheat the oven to 160°C (approximately 325°F).
Rinse the meat, pat dry and remove any sinews or tendons, season with salt and pepper. Heat the oil in a Dutch oven and brown the meat all over. Add a little broth, cover and roast 60-70 minutes, adding more broth as necessary.
Rinse the pepper, halve lengthwise, remove the seeds and white ribs, cut into pieces and transfer to a bowl. Rinse and halve the tomatoes. Clean the mushrooms and halve. Peel and slice the garlic. Peel the onions and cut into wedges. Add the mushrooms, garlic and onions to the bowl along with the tomato paste and thyme, season with salt and pepper and toss to combine. Add to the pan with the beef after it has cooked 40 minutes. Simmer until the meat and vegetables are tender.
