Roast Beef in a Römertopf
(1 vote)
(1 vote)
Health Score:
75 / 100
Difficulty:
advanced
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
480
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 480 cal. | (23 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 16 μg | (27 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 20 mg | (167 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 1,160 mg | (29 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 8.6 mg | (108 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 264 mg | |||
| Cholesterol | 123 mg | |||
| Complete sugar | 6 g |
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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