Beef Pot Roast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 421 cal. | (20 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 19.2 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 9.6 μg | (320 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 1,046 mg | (26 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 10.4 mg | (130 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 240 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 2 onions
- 200 grams Celery root
- 2 carrots
- 500 milliliters dry Red wine
- 100 milliliters Red wine vinegar
- 1 bay leaf
- 3 cloves
- 1 tsp peppercorns
- 1 tsp Juniper berries
- 1 ⅕ kilograms Beef (shoulder roast)
- 1 Tbsp Tomato paste
- 50 grams raisins
- 1 tsp sugar beet syrup
Preparation steps
Peel and dice onions, celery and carrots. Heat wine, vinegar and 250 ml (approximately 1 cup) of water in a saucepan. Add vegetables and spices and bring to a boil. Then let cool.
Rinse beef, pat dry and place in a large bowl or pot. Pour over wine mixture to cover meat. Marinate for 2-3 days in the refrigerator, flipping 2-3 times.
Remove beef from marinade, dab dry and season with salt and pepper. Heat butter in a pan and sear beef on all sides, then remove from pan and keep warm.
Pour marinade through a sieve. Cook drained vegetables in the beef pan drippings. Add tomato paste and sauté. Deglaze with a little marinade. Return beef to pan, cover and simmer for about 2.5-3 hours. Turn and baste beef throughout.
Remove meat from pan and wrap in aluminum foil. Strain pan sauce through a sieve and simmer. Thicken with cornstarch, as desired. Add raisins to sauce, simmer for a few minutes and sweeten with sugar beet molasses. Season with salt and pepper.
Slice beef and serve with sauce.
Serve, as desired, with red cabbage and dumplings.
