Roast Beef with Mixed Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,041 cal. | (50 %) | ||
| Protein | 81.58 g | (83 %) | ||
| Fat | 26.87 g | (23 %) | ||
| Carbohydrates | 130.51 g | (87 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.55 g | (62 %) |
| Vitamin A | 730.87 mg | (91,359 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.98 mg | (17 %) | ||
| Vitamin B₁ | 0.59 mg | (59 %) | ||
| Vitamin B₂ | 0.24 mg | (22 %) | ||
| Niacin | 6.76 mg | (56 %) | ||
| Vitamin B₆ | 1.23 mg | (88 %) | ||
| Folate | 172.51 μg | (58 %) | ||
| Pantothenic acid | 0.61 mg | (10 %) | ||
| Biotin | 16.19 μg | (36 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 121.88 mg | (128 %) | ||
| Potassium | 3,709.12 mg | (93 %) | ||
| Calcium | 216.77 mg | (22 %) | ||
| Magnesium | 131.47 mg | (44 %) | ||
| Iron | 17.6 mg | (117 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Cholesterol | 133.93 mg |
Ingredients
- Ingredients
- 1 Leek
- 2 carrots
- 12 small onions
- 2 garlic cloves
- 12 small potatoes
- 1 kilogram Roast beef
- salt
- freshly ground peppers
- 3 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 100 milliliters Red wine
- 200 milliliters Beef broth
- 4 Sage
- 1 bay leaf
Preparation steps
Preheat the oven to 150°C (approximately 300°F). Rinse leeks, trim, cut in half lengthwise and then cut into 5 cm (approximately 2 inches) long strips. Peel carrots, cut into quarters lengthwise and also cut into strips. Peel onions and cut into quarters. Peel potatoes and garlic. Rinse roast beef, pat dry, trim and season with salt and pepper. Heat oil in a roasting pan and fry beef on all sides until browned. Remove beef from the roasting pan.
Sauté carrots, onions and garlic in the roasting pan until soft, stir in tomato paste, deglaze with red wine and let simmer until liquid reduces. Then add broth and place roast beef back into the roasting pan. Add sage, bay leaf, leeks and potatoes to the roasting pan. Cook in the preheated oven for about 45 minutes (depending on meat thickness). Here, baste beef from time to time with roasting juices.
Then remove beef from the roasting pan, wrap in aluminum foil and let rest. Meanwhile, reduce roasting juices over medium heat (if desired thicken with cornstarch) and season with salt and pepper. Arrange vegetables and roasting juices on a warmed platter and serve sliced beef on top.
