Beef Pot Roast with Vegetables
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
622
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 622 cal. | (30 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 30 μg | (50 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.6 mg | (172 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 9.6 μg | (320 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,835 mg | (46 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 11.3 mg | (141 %) | ||
| Saturated fatty acids | 14.7 g | |||
| Uric acid | 272 mg | |||
| Cholesterol | 144 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Beef
- salt
- freshly ground pepper
- 600 grams shallots
- 1 medium sized potato
- 1 bunch baby carrots
- 3 Tbsps clarified butter
- 1 Tbsp paprika (sweet)
- 1 tsp paprika (hot)
- ½ tsp Caraway
- 2 Tbsps Tomato paste
- 400 milliliters Red wine (dry)
- 600 milliliters Beef broth
- parsley (fresh)
- sauce thickener (as needed)
Preparation steps
1.
Peel shallots and halve if desired.
2.
Peel potato and cut into very small cubes.
3.
Cut meat into bite-sized pieces, season with salt and pepper and fry in portions in hot butter.
4.
Remove meat and add onions to pot. Then add potato cubes, briefly fry, and readd meat. Stir in tomato paste and season with paprika and cumin. Sauté while stirring, then pour in broth. Bring to a boil, cover and simmer for about 1.5 hours, stirring occasionally.
5.
Meanwhile peel baby carrots and add to meat 20 minutes before end of cooking time.
6.
When meat is tender, add cornstarch as needed to thicken sauce. Place pot roast, vegetables and sauce in bowls. Garnish with parsley and serve alongside pasta or bread.
