Main Dishes

Roast Beef with Gravy and Roasted Vegetables

January 09, 2014

1 – 1 ½ kg roast
4-5 medium size potatoes
3 medium size carrots
3 onions
3-4 heads of garlic cloves
3-4 rosemary sprigs
Salt & Pepper

Take a tablespoon or so of olive oil and spread all around the roast. Sprinkle around the roast with salt and pepper. Set the roast in the roasting pan. Cut the carrots into thirds. Cut the onions into halves. If you are using small potatoes, use whole potatoes. Respectively if using large potatoes cut them into halves or quarters. Arrange the vegetables around the meat and add the rosemary sprigs. Add 2-3 centimetres of water to the bottom of the pan. Cover with foil and cook on 180°C (375°F) for half an hour. Lower the heat to 110 C. The roast should take about 2 and a half hours additionally to cook. Check the temperature with a meat thermometer. Pull the roast from the oven when the inside temperature of the roast is 60-65°C. Let the roast rest for at least 15 minutes, tented in aluminium foil to keep warm, before carving to serve. For the gravy: Place the roasting pan with the drippings on the stove top at medium heat. Add some water, red wine, or beef stock to the drippings to deglaze. Dissolve a tablespoon of cornstarch in a little water and add to the drip pan. Stir quickly while the gravy thickens to avoid lumping. You can add a little butter if there is not a lot of fat in the drippings. Add salt and pepper to taste, and some fresh thyme.

Nutritions

Calories
130

Sodium
94mg
3% DV

Fat
1g
1% DV

Protein
4g
8% DV

Carbs
28g
9% DV

Fiber
7g
30% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 0.36g 1%

Polysaturated Fat 0.55g 3%

Monosaturated Fat 0.18g 1%

Cholesterol 7mg 2%

Sodium 94mg 3%

Potassium 666mg 19%

Protein 4g 8%

% DAILY VALUE^*

Total Carbohydrate

Fiber 7g 30%

Sugar 9g 19%

Vitamin A 16053IU 321%

Vitamin B6 0.39mg 19%

Vitamin C 19mg 33%

Calcium 95mg 9%

Iron 1mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Dinner Baked

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Calories
1193

Sodium
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40% DV

Fat
80g
124% DV

Protein
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130% DV

Carbs
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10% DV

Fiber
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Polysaturated Fat 8g 51%

Monosaturated Fat 28g 175%

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Sodium 974mg 40%

Potassium 791mg 22%

Protein 65g 130%

% DAILY VALUE^*

Total Carbohydrate

Fiber 4g 19%

Sugar 7g 14%

Vitamin A 2602IU 52%

Vitamin B6 1mg 60%

Vitamin C 4mg 8%

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Iron 2mg 16%

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Sodium
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58% DV

Fat
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56% DV

Protein
5g
11% DV

Carbs
14g
5% DV

Fiber
2g
10% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 18g 91%

Polysaturated Fat 2g 17%

Monosaturated Fat 15g 98%

Cholesterol 71mg 23%

Sodium 1399mg 58%

Potassium 380mg 10%

Protein 5g 11%

% DAILY VALUE^*

Total Carbohydrate

Fiber 2g 10%

Sugar 3g 7%

Vitamin A 1028IU 20%

Vitamin B6 0.75mg 37%

Vitamin C 8mg 13%

Calcium 143mg 14%

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Sodium
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28% DV

Fat
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9% DV

Protein
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15% DV

Carbs
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12% DV

Fiber
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PER SERVING ^*

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% DAILY VALUE^*

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Sugar 3g 6%

Vitamin A 659IU 13%

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Sodium
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101% DV

Fat
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123% DV

Protein
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62% DV

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Fiber
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Polysaturated Fat 9g 56%

Monosaturated Fat 59g 370%

Cholesterol 157mg 52%

Sodium 2434mg 101%

Potassium 1353mg 38%

Protein 31g 62%

% DAILY VALUE^*

Total Carbohydrate

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Vitamin A 850IU 17%

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Sodium
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279% DV

Fat
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291% DV

Protein
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148% DV

Carbs
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Fiber
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Fat

Saturated Fat 110g 551%

Polysaturated Fat 19g 120%

Monosaturated Fat 59g 373%

Cholesterol 741mg 248%

Sodium 6714mg 279%

Potassium 3873mg 110%

Protein 74g 148%

% DAILY VALUE^*

Total Carbohydrate

Fiber 33g 134%

Sugar 48g 96%

Vitamin A 87732IU 1754%

Vitamin B6 12mg 645%

Vitamin C 399mg 666%

Calcium 895mg 89%

Iron 20mg 114%

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Sodium
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62% DV

Fat
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67% DV

Protein
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82% DV

Carbs
306g
104% DV

Fiber
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86% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 10g 52%

Polysaturated Fat 7g 49%

Monosaturated Fat 25g 158%

Cholesterol 47mg 16%

Sodium 1492mg 62%

Potassium 2706mg 77%

Protein 41g 82%

% DAILY VALUE^*

Total Carbohydrate

Fiber 21g 86%

Sugar 23g 46%

Vitamin A 9068IU 181%

Vitamin B6 5mg 271%

Vitamin C 88mg 147%

Calcium 410mg 41%

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