Beef Pot Roast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 601 cal. | (29 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 31.4 μg | (52 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 28 mg | (233 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 15 μg | (500 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 1,561 mg | (39 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 16.2 mg | (203 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 370 mg | |||
| Cholesterol | 191 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 200 grams Celery root
- 2 onions
- 2 carrots
- 2 Tbsps clarified butter
- 1 ⅕ kilograms Beef shoulder
- salt
- freshly ground peppers
- 2 Tbsps Tomato paste
- 500 milliliters Burgundy wine
- 500 milliliters Beef broth
- 2 fresh bay leaves
- 1 pc Cinnamon stick
- 1 tsp Juniper berries
- 1 tsp peppercorns
- 1 pc Vanilla bean
- 1 pc organic Orange peel
- 1 garlic clove
- 1 pinch sugar
Preparation steps
step 1
Preheat the oven to 180°C (approximately 350°F).
Peel the celery root, onions and carrots, and cut into small cubes. Heat 1 tablespoon of the clarified butter in a deep ovenproof skillet or a Dutch oven and saute the vegetables until lightly browned.
Rinse the meat, pat dry and season with salt and pepper. Remove the vegetables from the pan and add the remaining clarified butter and saute the meat until browned. Remove from the pan and saute the tomato paste.
step 2
Deglaze with the wine.
step 3
Return the vegetables to the pan.
step 4
Return the meat to the pan.
step 5
Add enough broth to come about 1/3 up the side of the meat.
step 6
Place in the oven and cook, turning the meat occasionally and adding more broth if necessary until the meat is tender, about 2 1/2 hours.
step 7
After the meat has cooked 1 1/2 hours add the bay leaves to the pan. Place the cinnamon stick, juniper berries and peppercorns in a spice bag, close tightly and add to the pan.
step 8
Remove the roast from the oven. Lift the meat from the pan and wrap in aluminum foil. Strain the sauce through a sieve into a saucepan. Peel and halve the garlic and add to the saucepan along with the vanilla bean and orange peel. Simmer until the sauce has reached desired consistency or if desired, dissolve a little cornstarch in cold water and stir it into the simmering sauce, stirring until lightly thickened. Strain the sauce through a fine-meshed sieve. Season with salt, sugar and pepper.
Cut the meat into slices and serve with the sauce.
