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Ingredients
Roast Beef with Vegetables and Potatoes
- Ingredients
- 1 bunch Soup vegetables
- 1 onion
- 700 grams Roast beef (ready to cook, boneless)
- salt
- peppers
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 100 milliliters dry Red wine
- 250 milliliters Beef stock
- 1 sprig rosemary
- 3 sprigs thyme
- 600 grams potatoes
- 2 carrots
- 2 yellow Beets
- ½ Celery root
- 2 Tbsps clarified butter
- 1 tsp dried marjoram
- 2 Tbsps butter
- parsley (for garnish)
Preheat oven to 150°C (approximately 300°F).
Rinse vegetables and onion and coarsely chop.
Rinse roast, pat dry, season with salt and pepper and sear in a hot roasting pan with oil. Remove and set aside.
Saute vegetables in roasting pan, stir in tomato paste and deglaze with wine. Pour in stock, place meat back in pan, add herbs and roast for 45 minutes (more or less depending on thickness of meat), or until pink.
Meanwhile, rinse potatoes and boil for about 25 minutes in salted water.
Rinse and peel carrots, beets and celery root. Finely julienne.
Briefly blanch in salted boiling water, drain, rinse with cold water and drain again.
Drain potatoes, rinse with cold water, drain again, peel and cut into thin slices. Melt butter in a hot pan and brown potato slices. Season with salt, pepper and marjoram.
Coat vegetable slices in melted butter and season with salt and pepper..
Remove meat from sauce, let it rest briefly and let sauce boil down a bit more. Season with salt and pepper.
Cut meat into thin slices, place on warm plates with potatoes and drizzle with sauce. Serve garnished with sliced vegetables and parsley leaves.
(Percentage of daily recommendation)
| Calorie | 666 cal. | (32 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.3 g | (41 %) |