Roast Beef with Vegetables
(1 vote)
(1 vote)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
471
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 471 cal. | (22 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 3.7 μg | (6 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 28 mg | (233 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 15 μg | (500 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,174 mg | (29 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 12.4 mg | (155 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 342 mg | |||
| Cholesterol | 147 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ⅕ kilograms Roast beef (Shoulder)
- 2 Red paprika
- 1 yellow paprika
- 1 green paprika
- 400 milliliters Vegetable broth
- 2 onions
- 2 garlic cloves
- juice of lemons
- 4 Tbsps Ajvar (from a jar)
- 1 Tbsp honey
- 1 Tbsp sharp Mustard
- 2 Tbsps vegetable oil
- 2 Tbsps thyme
- salt
- freshly ground peppers
Preparation steps
1.
Rinse meat, pat dry, season with salt and pepper and sear in hot oil on all sides.
2.
Mix half of the thyme with ajvar, honey and mustard and spread it on the roast. Pour in broth and simmer in a preheated oven at 180°C (approximately 350°F) for about 2 hours.
3.
Rinse paprika peppers, cut in half, remove seeds and coarsely chop. Peel onions and cut into strips. Peel garlic cloves and cut into thin slices.
4.
After 1 hour of cooking has gone by, add vegetables to pan and season with salt and pepper.
5.
When roast is almost done, season pan juices with salt, lemon juice and pepper. Let roast rest briefly before slicing and arranging on plates with vegetables. Sprinkle with remaining thyme and serve.
