Roast Beef Cooked in a Römertopf

0
Average: 0 (0 votes)
(0 votes)
Roast Beef Cooked in a Römertopf
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 5 min.
Ready in
Calories:
519
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie519 kcal(25 %)
Protein64.95 g(66 %)
Fat16.14 g(14 %)
Carbohydrates21.2 g(14 %)
Sugar added0 g(0 %)
Roughage5.65 g(19 %)
Vitamin A701.92 mg(87,740 %)
Vitamin D0 μg(0 %)
Vitamin E1.05 mg(9 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.06 mg(5 %)
Niacin0.73 mg(6 %)
Vitamin B₆0.13 mg(9 %)
Folate56.61 μg(19 %)
Pantothenic acid0.5 mg(8 %)
Biotin0.09 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C17.08 mg(18 %)
Potassium1,137.17 mg(28 %)
Calcium75.76 mg(8 %)
Magnesium27.65 mg(9 %)
Iron14.04 mg(94 %)
Zinc0.51 mg(6 %)
Saturated fatty acids6.77 g
Cholesterol133.93 mg

Ingredients

for
4
Ingredients
2
2 stalks
2
4
2
2 sprigs
1 kilogram
freshly ground Pepper
125 milliliters
125 milliliters

Preparation steps

1.

Simmer water in a Romertopf (clay cooking pot) for 10 minutes, then discard water.

2.

Peel and cut the parsnips, celery, carrots and shallots into cubes. Place in the pot. Add the bay leaves and rosemary. Rinse the beef, pat dry and season with salt and pepper to taste. Place on top of the vegetables and add the broth and wine. Cover and cook in a 180°C (approximately 350°F) oven for about 1.5 hours. Add more warm broth if necessary during cooking. Serve warm.