Roast Beef with Root Vegetable Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,279 cal. | (61 %) | ||
| Protein | 169.72 g | (173 %) | ||
| Fat | 52.68 g | (45 %) | ||
| Carbohydrates | 22.72 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.52 g | (15 %) |
| Vitamin A | 676.84 mg | (84,605 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.41 mg | (20 %) | ||
| Vitamin B₁ | 0.43 mg | (43 %) | ||
| Vitamin B₂ | 1.18 mg | (107 %) | ||
| Niacin | 44.33 mg | (369 %) | ||
| Vitamin B₆ | 1.91 mg | (136 %) | ||
| Folate | 88.07 μg | (29 %) | ||
| Pantothenic acid | 3.64 mg | (61 %) | ||
| Biotin | 5.25 μg | (12 %) | ||
| Vitamin B₁₂ | 12.95 μg | (432 %) | ||
| Vitamin C | 18.21 mg | (19 %) | ||
| Potassium | 1,682.51 mg | (42 %) | ||
| Calcium | 137.66 mg | (14 %) | ||
| Magnesium | 135.48 mg | (45 %) | ||
| Iron | 15.15 mg | (101 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 39.37 mg | (492 %) | ||
| Saturated fatty acids | 16.49 g | |||
| Cholesterol | 500 mg |
Preparation steps
Preheat the oven to 160°C (approximately 325°F).
Rinse meat, pat dry and tie with kitchen string. Rub meat with salt, pepper and rosemary. Heat oil in a roasting pan. Sear roast until golden-brown. Turn roast fat-side up. Cut onions, celery root and carrots into pieces and transfer to the roasting pan. Roast in oven about 2 hours. After about 30 minutes of baking time, add a cup of water to the pan. Add additional water if necessary. During baking time, baste meat with pan liquid several times.
Remove pan from oven and let meat rest for at least 10 minutes, covered with aluminum foil. Cut kitchen string from roast. Meanwhile, force the vegetables and cooking liquid through a fine sieve. Transfer resulting liquid to a pot and cook until thickened to taste. (Thicken with cornstarch if desired.) Season with salt, pepper and ground caraway seeds.
Slice roast between the bones and serve with the sauce.
Serve with fried potatoes if desired.
