austrian

Vinegar Pot Roast with Root Vegetables

Name: Vinegar Pot Roast with Root Vegetables
Yield: 1 serving
Cuisine: austrian
Ingredients: 177 g beef round roast (small piece); 89 g onion, chopped; 106 g carrot, chopped; 53 g celery, chopped; 221 g beef stock; 18 g red wine vinegar; 13 g tomato paste; 9 g neutral oil; 0.89 g bay leaf; 0.89 g salt; 0.44 g black pepper

This roasted dish pairs beef round roast with red wine vinegar, onion, chopped and carrot, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Heart friendly Low carb Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

51 g Protein

24 g Carbohydrates

36 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

177g beef round roast (small piece) 443 kcal
89g onion, chopped 36 kcal
106g carrot, chopped 43 kcal
53g celery, chopped 8 kcal
221g beef stock 13 kcal
18g red wine vinegar 15 kcal
13g tomato paste 11 kcal
9g neutral oil 80 kcal
1g bay leaf 2 kcal
0.44 tsp (1g) salt 0 kcal
0.22 tsp (0g) black pepper 1 kcal

Cooking instructions

neutral oilsaltblack pepper
Pat beef dry and season with salt and pepper. Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil.
onioncarrotcelery
Add onion, carrot, and celery; cook 4-5 minutes until lightly browned.
red wine vinegartomato paste
Stir in tomato paste for 30 seconds, then deglaze with vinegar, scraping up browned bits.
beef stockbay leaf
Add stock and bay leaf; bring to a gentle simmer. Cover and cook 70-90 minutes until tender, turning once.
bay leaf
Uncover the last 10 minutes to reduce the sauce slightly. Remove bay leaf and adjust seasoning before serving.