Roast Beef with Vegetables
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h.
Ready in
Calories:
404
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 404 cal. | (19 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 52.9 μg | (88 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 24.8 mg | (207 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 12.5 μg | (417 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 1,712 mg | (43 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 385 mg | |||
| Cholesterol | 123 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 onions
- 2 Parsnips
- 4 stalks Celery
- 2 carrots
- 1 stalk Leeks
- 1 kilogram Roast beef (Ready to cook parried with fat pad)
- salt
- freshly ground peppers
- 2 bay leaves
- 1 tsp peppercorns
- 1 sprig rosemary
- 150 milliliters Beef broth
Preparation steps
1.
Soak a clay pot in water.
2.
Rinse onions, parsnip, celery, carrots and leeks, peel as needed, trim as needed and cut into pieces.
3.
Rinse beef, pat dry, tie as needed with kitchen twine to keep shape and season with salt and pepper.
4.
Add prepared vegetables, bay leaves, pepper and rosemary to the drained clay pot and season with salt and pepper. Pour broth over vegetables. Place beef on top and cover. Slide the clay pot into the cold oven, increase the oven temperature to 180°C (approximately 350°F) and cook for approximately 1 1/2 hours. To serve, remove leaves, arrange vegetables on a plate and slice roast beef.
