Beef Pot Roast
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h. 40 min.
Preparation
Calories:
605
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 605 cal. | (29 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 23.2 μg | (39 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 23 mg | (192 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 12 μg | (400 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,352 mg | (34 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 12.9 mg | (161 %) | ||
| Saturated fatty acids | 16.5 g | |||
| Uric acid | 305 mg | |||
| Cholesterol | 172 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Beef (from the shoulder)
- 400 milliliters Red wine
- 2 stalks Celery
- 2 carrots
- 2 onions
- 2 garlic cloves (finely chopped)
- 3 Tbsps clarified butter
- salt
- freshly ground peppers
- 2 cloves
- 1 bay leaf
- 1 can blanched Tomatoes
- 250 milliliters Beef broth
- Nutmeg
Preparation steps
1.
Peel celery, carrots and onions and cut into small cubes.
2.
Melt butter in a roasting pan, brown beef on all sides and then add finely chopped vegetables, garlic, bay leaf, cloves and let cook for a few minutes. Deglaze the roasting pan with red wine, broth and tomatoes, cover and cook over low heat for approximately 3 hours (do not simmer). Remove beef and vegtables from the roasting pan and keep warm. Heat roasting juices over a high heat and boil until liquids reduced to about 300 ml (approximately 10 ounces), add vegetables to the roasting pan again, mix and season with nutmeg, salt and pepper. Serve vegetables and sauce with sliced beef.
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