Beef Roast with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 947 cal. | (45 %) | ||
| Protein | 98 g | (100 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 46.3 mg | (386 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 24.5 μg | (817 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,938 mg | (48 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 12.2 mg | (81 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 28.5 mg | (356 %) | ||
| Saturated fatty acids | 20.7 g | |||
| Uric acid | 616 mg | |||
| Cholesterol | 300 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the beef and vegetables
- 2 kilograms Beef cutlet (with bone)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 2 Tbsps hot Mustard
- 1 Tbsp dried thyme
- 1 Tbsp dried rosemary
- 500 grams waxy potatoes
Preparation steps
Preheat the oven to 160°C (approximately 325°F).
For the beef and vegetables, rinse the beef, pat dry and tie with kitchen twine. Season with salt and pepper. Brown on all sides in a frying pan in hot oil and remove from the pan. Mix mustard with herbs and brush over the meat (avoiding the cut surfaces). Return to roasting pan, put in the oven and roast about 1.5 hours (roast longer or shorter, depending on meat thickness and desired doneness). Add some water to pan occasionally to prevent scorching, if needed. Baste the roast occasionally with the pan drippings.
Meanwhile, peel potatoes and carrots and leave whole or cut into pieces depending on their size. Distribute around the roast during the last 30 minutes of beef cooking time. Season with salt and pepper and roast vegetables with the beef until done.
Place vegetables and the roast on a platter (remove kitchen twine). Slice and serve garnished with the fresh herb sprigs.
Serve with Yorkshire pudding, if desired.
