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🍽️ Juicy Beef Roast from the Clay Pot

395 kcal · 30 min · 4 servings

Ingredients

• 2 parsley roots
• 2 stalks celery
• 2 carrots
• 4 shallots
• 2 fresh bay leaves
• 2 sprigs rosemary
• 1 kg roast beef (trimmed but with fat cap)
• salt
• pepper (from the mill)
• 125 ml beef broth
• 125 ml dry white wine

Instructions

1. 1. Submerge the empty clay pot in water for about 10 minutes to let it absorb moisture.
2. 2. Peel the parsley roots, celeriac, carrots, and shallots.
3. 3. Cut the peeled vegetables into coarse chunks or cubes.
4. 4. Place the cut vegetables into the drained clay pot.
5. 5. Place the bay leaves and the sprig of rosemary on top of the vegetables.
6. 6. Rinse the meat briefly under running water.
7. 7. Pat the meat completely dry with a kitchen towel.
8. 8. Season the meat generously on all sides with salt and pepper.
9. 9. Place the seasoned meat firmly on top of the vegetable bed in the pot.
10. 10. Mix the broth with the wine and pour the mixture over the meat.
11. 11. Place the lid securely on the pot.
12. 12. Place the pot in the preheated oven.
13. 13. Braise the meat at 180 degrees Celsius fan-forced for about one and a half hours.
14. 14. Add some warm broth if necessary, if the liquid has evaporated too much.

Nutrition per serving

• kcal: 395
• Protein: 59 g · Fett/Fat: 12 g · Carbs: 8 g