Roast Beef with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 747 cal. | (36 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 6.5 μg | (11 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 26.3 mg | (219 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 12.5 μg | (417 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,736 mg | (43 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 11.2 mg | (140 %) | ||
| Saturated fatty acids | 12.2 g | |||
| Uric acid | 310 mg | |||
| Cholesterol | 147 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 kilogram Roast beef (ready to cook, trimmed)
- salt
- 1 tsp Caraway
- freshly ground peppers
- 4 Tbsps vegetable oil
- 800 grams waxy potatoes
- 1 shallot
- 3 Tbsps butter
- 150 milliliters Beef stock
- 150 milliliters Port wine
- 100 milliliters Red wine
- 1 sprig rosemary
Preparation steps
Preheat the oven to 140°C (approximately 275°F).
Rinse the roast and pat dry. Season with salt, caraway seeds and pepper and rub the spices into the meat. Heat 2 tablespoons oil in a pan, add roast and sear until browned on all sides, about 10 minutes. Place roast on a baking sheet and place in oven. Roast for about 50 minutes, depending on meat thickness and desired doneness (pink core temperature: 55-60°C/approximately 130°-140°F).
Peel potatoes, rinse and cut into pieces. Mix a bowl with the remaining oil and season with salt. Distribute around the roast beef after the first 10 minutes of meat roasting time and roast until golden brown, about 40 minutes.
Peel the shallot and chop finely. Heat 1 tablespoon butter in a pan, add shallot and sauté until translucent. Deglaze with the stock, add port wine, red wine and rosemary and simmer until reduced by half. Remove from the heat, strain through a sieve and pour back into the pot. Heat thoroughly, but do not allow liquid to boil. Stir in the remaining butter. Season with salt and pepper.
Remove the roast from the oven, let rest briefly and cut into slices. Serve with the sauce and the potatoes.
If desired, serve with vegetables and Yorkshire pudding.
