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🍽️ Grandma's Beef Roast with Red Wine Sauce

500 kcal · 210 min · 4 servings

Ingredients

• 1 kg beef roast
• as desired mustard
• 0.5 Liter beef broth
• 0.25 Liter red wine
• 1 piece knoll celery
• 2 carrot(s)
• 1 stalk leek
• 1 large onion(s) (diced)
• as desired garlic
• fat (for searing)
• salt and pepper
• optional cream

Instructions

1. 1. Coat the meat generously with mustard, season lightly with salt and pepper. Sear it sharply in a pot together with the onion and garlic. I prefer to use cooking fat instead of oil so that the mustard sticks better.
2. 2. Cut the vegetables into cubes and add them to the pot. Fill up with beef broth and red wine. The meat should be covered at least halfway. The exact amount is a matter of taste; I like to use half broth and half wine.
3. 3. Let the roast simmer covered on low heat for about two and a half hours. Refill with liquid occasionally. Once the meat is cooked, it should almost fall apart. Test this by pulling off a piece from the corner.
4. 4. Remove the roast from the pot and puree the soft vegetables with a hand blender. Alternatively, you can press the vegetables through a sieve, which is more laborious but tastes just as good. Season the sauce with a little broth, mustard, salt, pepper, and optionally cream. Dumplings go best with it.

Nutrition per serving

• kcal: 500
• Protein: 45 g · Fett/Fat: 25 g · Carbs: 15 g