Roast Beef with Carrots, Scallions and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 703 cal. | (33 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.9 g | (36 %) |
| Vitamin A | 3.6 mg | (450 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 39.1 μg | (65 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 24 mg | (200 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 19.8 μg | (44 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 2,467 mg | (62 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 10.2 mg | (128 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 304 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 1 bunch scallions
- 8 small carrots
- salt
- 3 onions
- 800 grams Roast beef (ready to cook)
- freshly ground peppers
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 150 milliliters dry Red wine
- 150 milliliters Beef stock
- 8 medium, waxy potatoes
- 8 bay leaves
- 2 Tbsps olive oil
- Sea salt
- 2 Tbsps butter
Preparation steps
Preheat oven to 150°C (approximately 300°F).
Rinse, trim and cut scallions into 8 cm (approximately 3 inch) long strips. Peel carrots, leaving 1 cm (approximately 3/8 inch) green on top. Blanch both in boiling salted water; the carrots for about 5 minutes and the scallions for about 2 minutes. Rinse with ice cold water and drain well. Peel onions and cut in half or quarters. Rinse the roast beef, pat dry, trim as required and season with salt and pepper. Sear in a roasting pan in hot oil on all sides. Add onions, stir in tomato paste, deglaze with red wine and let boil down. Then pour in stock and simmer in a preheated oven for about 45 minutes (depending on thickness of meat). Baste the roast from time to time.
Rinse potatoes and cook for about 20 minutes in boiling salted water. Remove, allow to evaporate, make a cut along the side of each potato and stuff with one bay leaf. Place potatoes on a baking sheet lined with parchment paper, drizzle with oil and sprinkle with sea salt.
Remove meat from the oven and let it rest, wrapped in aluminum foil. Increase oven temperature to 200°C (approximately 400°F) and bake potatoes for 10-15 minutes.
Meanwhile boil down meat juices (if desired thicken with cornstarch) and season with salt and pepper. Toss vegetables in a pan with melted butter and season with salt and pepper.
Cut meat into thin slices and serve with potatoes and vegetables on warmed plates. Serve with sauce on the side.
