Beef Pot Roast

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Beef Pot Roast
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Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 4 h. 5 min.
Ready in
Calories:
613
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie613 cal.(29 %)
Protein70 g(71 %)
Fat27 g(23 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage3.7 g(12 %)
Vitamin A1 mg(125 %)
Vitamin D0.3 μg(2 %)
Vitamin E5.4 mg(45 %)
Vitamin K24.4 μg(41 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin28.6 mg(238 %)
Vitamin B₆0.8 mg(57 %)
Folate52 μg(17 %)
Pantothenic acid1.7 mg(28 %)
Biotin14.8 μg(33 %)
Vitamin B₁₂15.1 μg(503 %)
Vitamin C9 mg(9 %)
Potassium1,623 mg(41 %)
Calcium85 mg(9 %)
Magnesium98 mg(33 %)
Iron7.6 mg(51 %)
Iodine14 μg(7 %)
Zinc12.8 mg(160 %)
Saturated fatty acids11 g
Uric acid360 mg
Cholesterol168 mg
Complete sugar7 g

Ingredients

for
4
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
How healthy are the main ingredients?
Whipped creamTomato pastethymerosemaryonioncarrot

Preparation steps

1.

Preheat the oven to 160°C (approximately 325°F) convection.

2.

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.

3.

Add the herbs and spices and braise for another 30 minutes, until the meat is fork-tender.

4.

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.

5.

Add any resting juices from the meat to the sauce. Slice the roast and arrange on serving plates.

6.

Serve garnished with rosemary, if desired.