Roast with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 570 cal. | (27 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 18.4 μg | (31 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 26.3 mg | (219 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 12.5 μg | (417 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,718 mg | (43 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 11.1 mg | (139 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 313 mg | |||
| Cholesterol | 123 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 kilogram Roast beef (ready to cook)
- Sea salt
- ½ tsp Caraway (ground)
- freshly ground peppers
- 4 Tbsps vegetable oil
- 800 grams waxy potatoes (cooked the day before)
- 1 onion
- 2 Tbsps freshly chopped parsley
- 1 organic lemon (zest)
Preparation steps
Preheat oven to 140°C (approximately 275°F).
Rinse roast and pat dry. Mix salt, caraway seeds and pepper and rub on roast. Sear in 2 tablespoons of hot oil on all sides and remove from pan. Place on oven rack over a drip pan and roast for about 50 minutes or until desired temperature is reached. For a pink center, cook to 55-60°C (approximately 142°F).
Peel potatoes and cut into slices. Cook in a hot pan in remaining oil for 4-5 minutes until light golden brown. Peel onion and finely chop. Add to potatoes and cook for another 4-5 minutes. Sprinkle with parsley and season with salt and pepper.
Mix 1 teaspoon sea salt with lemon zest and a pinch of pepper.
Remove roast from oven and let rest for a few minutes before slicing. Season with lemon salt and serve with potatoes.
