Classic Beef Pot Roast

0
Average: 0 (0 votes)
(0 votes)
Classic Beef Pot Roast
share Share
print
bookmark_border Copy URL
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 5 min.
Ready in
Calories:
404
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie404 cal.(19 %)
Protein58 g(59 %)
Fat12 g(10 %)
Carbohydrates11 g(7 %)
Sugar added0 g(0 %)
Roughage3.6 g(12 %)
Vitamin A1 mg(125 %)
Vitamin D0 μg(0 %)
Vitamin E2 mg(17 %)
Vitamin K15.9 μg(27 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin24.1 mg(201 %)
Vitamin B₆0.7 mg(50 %)
Folate51 μg(17 %)
Pantothenic acid1.3 mg(22 %)
Biotin10.5 μg(23 %)
Vitamin B₁₂12.5 μg(417 %)
Vitamin C15 mg(16 %)
Potassium1,511 mg(38 %)
Calcium77 mg(8 %)
Magnesium84 mg(28 %)
Iron6 mg(40 %)
Iodine8 μg(4 %)
Zinc10.9 mg(136 %)
Saturated fatty acids4.8 g
Uric acid321 mg
Cholesterol123 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
2 Parsnips
2 stalks Celery
2 carrots
4 shallots
2 fresh bay leaves
2 sprigs rosemary
1 kilogram Roast beef (trimmed and ready to use)
salt
freshly ground peppers
125 milliliters Beef broth
125 milliliters dry white wine
How healthy are the main ingredients?
CeleryrosemaryParsnipcarrotshallotsalt

Preparation steps

1.

step 1

2.

Rinse parsley, shake dry and chop. Peel celery, carrots and shallots and cut into pieces or cubes.

3.

step 2

4.

Fill clay roasting pan with water and let stand for 10 minutes and preheat oven to 180°C (approximately 350°F) convection.

5.

STEP 3, 4,5 and 6

6.

Drain water from clay roasting pan and place vegetables, bay leaves and rosemary in clay roasting pan. 

7.

step 7, 8 and 9

8.

Pat meat dry and season with salt and pepper. Place meat on top of vegetables.

9.

step 10, 11 and 12

10.

Add wine to cooking broth and add to roasting pan. Cover with lid and place in oven. Bake for about 1.5 hours. Add more broth, if needed. To serve, arrange meat and vegetables on plate.