Roast Beef with Onions and Carrots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 692 cal. | (33 %) | ||
| Protein | 87 g | (89 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 32.5 μg | (54 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 36.1 mg | (301 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 18.8 μg | (627 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 2,135 mg | (53 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 9.2 mg | (61 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 16.2 mg | (203 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 460 mg | |||
| Cholesterol | 184 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 8 shallots
- 2 garlic cloves
- 2 carrots
- 1 Parsnip
- 200 grams Celery root
- 1 ½ kilograms Roast beef (ready to cook, z. B. shovel)
- salt
- freshly ground peppers
- 3 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 200 milliliters dry Red wine
- 100 milliliters Port wine
- 750 milliliters Beef broth
- 2 Tbsps balsamic vinegar
- 1 bay leaf
Preparation steps
Preheat the oven to 160°C (approximately 325°F). Peel the shallots and garlic. Peel carrots, parsnip and celery root and cut into chunks. Rinse the meat, pat dry, season with salt and pepper and brown on all sides in a roasting pan in 2 tablespoons of oil.
Remove meat from the roasting pan. In the remaining oil, briefly sauté the shallots, garlic and other vegetables. Stir in the tomato paste and deglaze with the red wine. Simmer until wine evaporates, then repeat the process with port wine and finally pour in a little broth. Add balsamic vinegar and bay leaf and place the meat back into the roasting pan. Roast in preheated oven for 2-2.5 hours.
While the beef roasts, occasionally turn the meat over and gradually add the remaining broth. Season with salt and pepper and serve with polenta, if desired.
