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🍽️ Tender Beef Roast with Aromatic Sauce

568 kcal · 30 min · 4 servings

Ingredients

• 2 Onions
• 2 Carrots
• 150 g Celery root
• 1.2 kg Beef roast (shoulder or leg)
• Salt
• Pepper (from the mill)
• 4 tbsp Rapeseed oil
• 250 ml Meat broth
• 1 tbsp Tomato paste
• 500 ml Red wine
• 1 Bay leaf
• 1 tsp Juniper berries
• 1 tsp Peppercorns

Instructions

1. 1. Peel the onions, carrots, and celery.
2. 2. Cut the vegetables into small cubes measuring about one centimeter.
3. 3. Rinse the meat under cold water.
4. 4. Pat the meat completely dry with a kitchen towel.
5. 5. Season the meat generously with salt and pepper.
6. 6. Heat two tablespoons of oil in a large pan.
7. 7. Sear the meat on all sides over high heat for five to eight minutes.
8. 8. Remove the meat from the pan and place it on a plate.
9. 9. Deglaze the pan with the beef broth.
10. 10. Stir the browned bits in the pan to release them.
11. 11. Set the broth aside.
12. 12. Heat two tablespoons of oil in a Dutch oven (a deep roasting pot).
13. 13. Add the chopped vegetables to the Dutch oven.
14. 14. Sauté the vegetables over high heat for five to eight minutes.
15. 15. Stir the tomato paste into the vegetables.
16. 16. Roast the tomato paste briefly.
17. 17. Deglaze the vegetables with the prepared beef broth.
18. 18. Return the seared meat to the pot.
19. 19. Pour in the red wine.
20. 20. Place the lid on the Dutch oven.
21. 21. Place the Dutch oven in the preheated oven.
22. 22. Roast the meat at 160 degrees Celsius for about two and a half hours.
23. 23. Turn the meat once every 30 minutes.
24. 24. Add a little water if the sauce becomes too dry.
25. 25. After about two hours of cooking time, add the bay leaf to the sauce.
26. 26. Add the juniper berries to the sauce.
27. 27. Add the pepper to the sauce.
28. 28. Carefully remove the Dutch oven from the oven.
29. 29. Lift the meat out of the sauce.
30. 30. Wrap the meat in aluminum foil.
31. 31. Let the meat rest in the foil.
32. 32. Strain the sauce through a fine sieve into a small pot.
33. 33. Remove the spices and vegetable pieces from the sauce.
34. 34. Season the clear sauce with salt and pepper.
35. 35. Unwrap the meat from the foil.
36. 36. Slice the meat into thick slices.
37. 37. Place the meat slices on plates.
38. 38. Pour the warm sauce generously over the meat slices.

Nutrition per serving

• kcal: 568
• Protein: 63 g · Fett/Fat: 23 g · Carbs: 8 g