🍽️ Juicy Beef Roast with Beer Spice Sauce and Carrots

Name: Juicy Beef Roast with Beer Spice Sauce and Carrots
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g Carrots; 1 Vegetable onion; 1 Garlic clove; 800 g Roast beef (kitchen-ready); Salt; Pepper (from the mill); 30 g Ghee; 1 tsp Tomato paste; 1 tsp Yellow mustard seeds; 250 ml Light beer (alternatively non-alcoholic) or correspondingly more stock; 300 ml Beef stock; 2 Bay leaves; 2 Allspice berries; 200 g Fresh mushrooms

461 kcal · 30 min · 4 servings

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Ingredients

300 g Carrots
1 Vegetable onion
1 Garlic clove
800 g Roast beef (kitchen-ready)
Salt
Pepper (from the mill)
30 g Ghee
1 tsp Tomato paste
1 tsp Yellow mustard seeds
250 ml Light beer (alternatively non-alcoholic) or correspondingly more stock
300 ml Beef stock
2 Bay leaves
2 Allspice berries
200 g Fresh mushrooms

Instructions

1. Preheat the oven to 150 degrees Celsius with top and bottom heat.
2. Peel the carrots, the onion, and the garlic.
3. Slice the carrots.
4. Dice the onion and the garlic into small cubes.
5. Wash the meat and pat it dry with a kitchen towel.
6. Season the meat with salt and pepper.
7. Heat ghee (clarified butter) in a roasting pan.
8. Sear the meat on all sides until browned.
9. Remove the meat from the roasting pan and set it aside.
10. Sauté the carrots, onion, and garlic briefly in the meat drippings.
11. Stir in the tomato paste and mustard seeds.
12. Let the mixture brown slightly.
13. Deglaze the pan with the beer.
14. Pour in the meat stock (broth).
15. Add the spices and the meat back into the pan.
16. Season the sauce again with salt and pepper.
17. Place the roasting pan into the preheated oven.
18. Roast the meat for about 45 minutes.
19. Clean the mushrooms while the meat is cooking.
20. Slice the mushrooms.
21. Heat oil in a separate frying pan.
22. Sear the mushrooms in the hot pan.
23. Remove the roasting pan from the oven 10 minutes before the end of the cooking time.
24. Add the seared mushrooms to the roast.
25. Place the finished roast on a cutting board.
26. Let the meat rest briefly.
27. Reduce the sauce in the roasting pan slightly.
28. Optionally thicken the sauce with roux (equal parts flour and butter mixed).
29. Place the meat back into the sauce.
30. Taste the sauce and adjust seasoning if needed.
31. Serve the roast hot.

Nutrition per serving

kcal: 461
Protein: 49 g · Fett/Fat: 23 g · Carbs: 11 g