6 Serves
95 Mins
35 g
35 g
25 g
Using a sharp knife, trim the beef roast and season it thoroughly with salt and pepper.
Ingredients, vitamins, and health benefits
Salt
Black Pepper
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
22 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
18 µg / 400 µgCalcium
56 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
728 mg / 1,250 mgPotassium
1104 mg / 4,700 mgSodium
800 mg / 2,300 mgZinc
11 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
74 µg / 55 µgFiber
2 g / 28 gSugar
8 g / 50 gSaturated Fat
5 g / 20 gCholesterol
190 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Heat olive oil in a large heavy-bottomed pot over medium-high heat and sear the beef on all sides until deeply browned.
Add chopped onions and garlic to the pot, sautéing until fragrant, then stir in the panela and beef broth to create the braising liquid.
Reduce the heat to low, cover the pot, and simmer for approximately 60 minutes until the meat is tender and the sauce has thickened into a dark glaze.
Remove the beef, slice it thinly, and serve with the reduced sauce drizzled over the top.
Beef Broth
Eye of Round Roast
Olive Oil
Panela (or brown sugar)
Onion
Garlic
Vitamin A
10 µg / 900 µgVitamin C
3 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
22 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
18 µg / 400 µgCalcium
56 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
728 mg / 1,250 mgPotassium
1104 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
8 g / 50 gSaturated Fat
5 g / 20 gCholesterol
190 mg / 300 mgCaffeine
0 mgNet Carbs
51
g53
g34
g
Korean
IndianZinc
11 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
74 µg / 55 µgAlcohol
0 g