Beef Pot Roast

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Beef Pot Roast
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Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 3 h. 15 min.
Ready in
Calories:
601
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie601 cal.(29 %)
Protein63 g(64 %)
Fat24 g(21 %)
Carbohydrates11 g(7 %)
Sugar added1 g(4 %)
Roughage4.3 g(14 %)
Vitamin A0.9 mg(113 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.7 mg(23 %)
Vitamin K31.4 μg(52 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.7 mg(64 %)
Niacin28 mg(233 %)
Vitamin B₆0.8 mg(57 %)
Folate64 μg(21 %)
Pantothenic acid2.6 mg(43 %)
Biotin14.7 μg(33 %)
Vitamin B₁₂15 μg(500 %)
Vitamin C11 mg(12 %)
Potassium1,561 mg(39 %)
Calcium80 mg(8 %)
Magnesium89 mg(30 %)
Iron8.4 mg(56 %)
Iodine17 μg(9 %)
Zinc16.2 mg(203 %)
Saturated fatty acids11.6 g
Uric acid370 mg
Cholesterol191 mg
Complete sugar10 g

Ingredients

for
4
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
How healthy are the main ingredients?
Tomato pastesugaronioncarrotsaltJuniper berries

Preparation steps

1.

step 1

2.

Preheat the oven to 180°C (approximately 350°F).

3.

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.

4.

step 2

5.

Deglaze with the wine.

6.

step 3

7.

Return the vegetables to the pan.

8.

step 4

9.

Return the meat to the pan.

10.

step 5

11.

Add enough broth to come about 1/3 up the side of the meat.

12.

step 6

13.

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.

14.

step 7

15.

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.

16.

step 8

17.

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.

18.

Cut the meat into slices and serve with the sauce.

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