Roast Beef
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 5 h. 35 min.
Ready in
Calories:
475
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 475 cal. | (23 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 7.7 μg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 22.5 mg | (188 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 12 μg | (400 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,096 mg | (27 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 12.7 mg | (159 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 286 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Beef (such as from the shoulder)
- 2 onions
- 2 garlic cloves
- 4 Tomatoes
- 60 grams dried Apricot
- salt
- peppers
- 1 Tbsp vegetable oil
- 1 Tbsp Tomato paste
- 150 milliliters dry white wine
- 400 milliliters Beef broth
- 1 splash lemon juice
- 1 pinch sugar
Preparation steps
1.
Preheat oven to 180°C (approximately 350°F).
2.
Rinse roast and pat dry. Peel onions and garlic and finely chop. Rinse tomatoes, cut away stalks, blanch, rinse, peel and dice. Season meat with salt and pepper and cook until brown in a roasting pan in hot oil. Remove roast and add onions and garlic. Saute for 2-3 minutes. Add tomato paste and pour in wine. Add half of the broth, diced tomatoes and apricots. Add roast again, cover and roast in oven for 5 hours. Turn roast as needed and add more broth as needed..
3.
Roast should be soft after cooking . Using two forks, shred roast and season with salt, pepper, lemon juice and sugar.
4.
Serve roast with rice if desired.
