Roast Beef in a Römertopf
(1 vote)
(1 vote)
Difficulty:
advanced
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
383
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 383 kcal | (18 %) | ||
| Protein | 41.3 g | (42 %) | ||
| Fat | 21.1 g | (18 %) | ||
| Carbohydrates | 3 g | (2 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Roast beef
- herb salt
- freshly ground pepper
- 2 Tbsps Mustard
- 2 Tbsps Tomato paste
- 50 grams Herb butter
- 3 lemons
- 1 tsp Porcini mushroom (granulated broth)
- 200 grams frozen Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 125 milliliters Red wine
- 400 milliliters Beef stock
Preparation steps
1.
Season beef with herb salt and pepper. Brush with mustard and tomato paste. Place in the pre-soaked Römertopf with herb butter, lemon slices, granulated porcini broth, soup vegetables, red wine and stock. Cover and bake in a preheated oven at 180°C (gas level 2-3) (approximately 350°F) for 2 hours. Pass sauce through a sieve, thicken the sauce with cornstarch mixed with a little water, season to taste and serve with the roast.
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