Beef Pot Roast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 613 cal. | (29 %) | ||
| Protein | 70 g | (71 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 24.4 μg | (41 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 28.6 mg | (238 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 15.1 μg | (503 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 1,623 mg | (41 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 12.8 mg | (160 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 360 mg | |||
| Cholesterol | 168 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 2 onions
- 2 carrots
- 150 grams Celery root
- 1 ⅕ kilograms Roast beef (such as shoulder)
- salt
- peppers
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 200 milliliters Beef broth
- 400 milliliters Red wine (such as Barolo)
- 1 sprig rosemary
- 1 tsp Juniper berries
- 3 sprigs thyme
- 1 tsp peppercorns
- 100 milliliters Whipped cream
Preparation steps
Preheat the oven to 160°C (approximately 325°F) convection.
Peel the onions, carrots and celery root and cut into cubes. Rinse the meat, pat dry and season with salt and pepper. Heat the oil in a large roasting pan and sear the meat on all sides. Remove from the pan. Add the vegetables and sauté until golden brown. Stir in the tomato paste, cook briefly and then pour in the broth. Return the meat to the pan along with the wine. Transfer to the oven and braise for 2 hours, turning the meat every 30 minutes.
Add the herbs and spices and braise for another 30 minutes, until the meat is fork-tender.
Remove the roasting pan from the oven. Remove the meat from the sauce, cover with foil and let rest. Strain the sauce through a fine-mesh sieve into a small saucepan. Add the cream and simmer until slightly creamy. Season with salt and pepper.
Add any resting juices from the meat to the sauce. Slice the roast and arrange on serving plates.
Serve garnished with rosemary, if desired.
