Classic Beef Pot Roast
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 5 min.
Ready in
Calories:
404
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 404 cal. | (19 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 15.9 μg | (27 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 24.1 mg | (201 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 12.5 μg | (417 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,511 mg | (38 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 10.9 mg | (136 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 321 mg | |||
| Cholesterol | 123 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Parsnips
- 2 stalks Celery
- 2 carrots
- 4 shallots
- 2 fresh bay leaves
- 2 sprigs rosemary
- 1 kilogram Roast beef (trimmed and ready to use)
- salt
- freshly ground peppers
- 125 milliliters Beef broth
- 125 milliliters dry white wine
Preparation steps
1.
step 1
2.
Rinse parsley, shake dry and chop. Peel celery, carrots and shallots and cut into pieces or cubes.
3.
step 2
4.
Fill clay roasting pan with water and let stand for 10 minutes and preheat oven to 180°C (approximately 350°F) convection.
5.
STEP 3, 4,5 and 6
6.
Drain water from clay roasting pan and place vegetables, bay leaves and rosemary in clay roasting pan.
7.
step 7, 8 and 9
8.
Pat meat dry and season with salt and pepper. Place meat on top of vegetables.
9.
step 10, 11 and 12
10.
Add wine to cooking broth and add to roasting pan. Cover with lid and place in oven. Bake for about 1.5 hours. Add more broth, if needed. To serve, arrange meat and vegetables on plate.
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