Pot Roast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 753 cal. | (36 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 30.3 μg | (51 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 24.6 mg | (205 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 12.2 μg | (407 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,478 mg | (37 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 13.4 mg | (168 %) | ||
| Saturated fatty acids | 21.1 g | |||
| Uric acid | 333 mg | |||
| Cholesterol | 171 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 kilogram Beef (such as chuck)
- 2 onions
- 2 carrots
- 200 grams Celery root
- 2 garlic cloves
- 100 grams smoked Pancetta
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- 2 Tbsps Pastry flour
- 200 milliliters Red wine
- 250 milliliters Beef broth
- 250 grams shallots
- 2 Tbsps butter
- 1 Tbsp Sherry vinegar
Preparation steps
Rinse the meat and pat dry.
Peel the onions, carrots, celery root and garlic and roughly chop. Chop pancetta finely and fry in hot oil. Take out of pan, lightly salt the beef roast, season with pepper and brown in a roasting pan on all sides. Remove roast and fry the vegetables until browned. Sprinkle with the flour and pour in the red wine and some broth. Place the meat, bay leaf and juniper berries in the pan, cover and allow to simmer gently for about 3 hours over low heat. Turn the roast occasionally and pour in the remaining broth as needed.
At the end of cooking, peel the shallots, fry in butter, season with salt, add sherry vinegar and a little water, cover and simmer until the shallots are soft, about 15 minutes.
Take the finished roast from the roasting pan, wrap in aluminum foil and let it rest. Strain the sauce through a sieve, let demand still simmer a little, add the shallots and bacon and season.
Cut the meat into slices and serve with the sauce.
Serve as desired with noodles and green salad.
