german

Beef and Beetroot Pot Roast with Juniper and Rye

This roasted dish pairs beef chuck, trimmed with beets, peeled and diced, beef broth, low sodium and juniper berries, lightly crushed. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

46 g Protein

49 g Carbohydrates

29 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

135g beef chuck, trimmed 338 kcal
156g beets, peeled and diced 69 kcal
64g onion, sliced 26 kcal
178g beef broth, low sodium 11 kcal
11g tomato paste 9 kcal
9g apple cider vinegar 2 kcal
1g juniper berries, lightly crushed 0 kcal
7g neutral oil (canola) 62 kcal
50g rye bread 133 kcal
1g black pepper 2 kcal
1g salt 0 kcal

Cooking instructions

neutral oil (canola)black peppersalt
Season beef with salt and black pepper. Heat oil in a small heavy pot over medium-high heat and brown beef on all sides, 5 to 6 minutes total.
oniontomato pastejuniper berries
Add onion and cook 2 minutes. Stir in tomato paste and juniper berries; cook 30 seconds.
beetsbeef brothapple cider vinegar
Pour in broth and vinegar, scraping up browned bits. Add beets and bring to a simmer.
Cover and braise on low heat 45 to 60 minutes until beef is tender, turning once. Add a splash of water if needed to keep it saucy.
beetsrye bread
Toast rye bread slices. Slice or shred the beef into the beet gravy.
beetsrye bread
Serve beef and beet pot roast over the rye toast.