Roast Beef with Onion and Carrots
(3 votes)
(3 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
478
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 478 cal. | (23 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
more nutritional values
| Vitamin A | 4.1 mg | (513 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 43.4 μg | (72 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 25.2 mg | (210 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 22.5 μg | (50 %) | ||
| Vitamin B₁₂ | 12.5 μg | (417 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 1,903 mg | (48 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 334 mg | |||
| Cholesterol | 123 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 kilogram Roast beef (such as shoulder)
- 1 kilogram small carrots
- 5 onions
- 2 Tbsps vegetable oil
- 1 l Beef broth
- 1 bay leaf
- 1 tsp marjoram
- 5 Juniper berries
- 1 tsp peppercorns
- Basil (for garnish)
- salt
- freshly ground peppers
Preparation steps
1.
Rinse roast beef, pat dry and season with salt and pepper. Heat oil in a roasting pan and fry beef briefly on all sides. Add broth to roasting pan and cover. Bake for about 1 hour at 160°C (approximately 350°F). Turn roast once during cooking time.
2.
Peel carrots and onions, trim and cut in half. Add carrots, onions, marjoram, juniper berries and peppercorns to roast beef, cover and simmer in the oven for another hour. Then uncover the roasting pan and bake in the preheated oven for another 20-30 minutes. Let brown. Remove peppercorns, juniper berries and bay leaf from broth and season to taste with salt and pepper. To serve, place roast beef, broth and vegetables in a serving bowl and garnish with basil leaves.
