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🍽️ Juicy Beef Roast with Creamy Onion Sauce and Aromatic Vegetable Rice

1142 kcal · 30 min · 4 servings

Ingredients

• 1 kg lean beef roast
• salt, pepper from the mill
• 20 g white cooking fat
• 250 ml dry red wine
• 2 allspice berries and bay leaf
• 500 g onions
• 1 tbsp butter
• 250 ml meat broth
• flour
• 1 container crème fraîche
• dried thyme
• 2 carrots
• 150 g pumpkin
• 1 onion
• 2 tbsp oil
• 250 g arborio rice
• 50 g raisins
• salt, pepper from the mill
• white wine
• vegetable broth

Instructions

1. 1. Rinse the meat under running water and pat it completely dry with kitchen paper.
2. 2. Season the meat generously with salt and pepper.
3. 3. Heat some fat in a large casserole dish and sear the meat on all sides until it has a brown crust.
4. 4. Deglaze the meat with red wine by pouring the glass into the hot casserole dish.
5. 5. Add allspice berries and bay leaves to the liquid.
6. 6. Preheat the oven: Set it to 200 degrees Celsius for an electric oven or level 3 for a gas oven.
7. 7. Place the casserole dish in the oven and braise the meat for 2 hours.
8. 8. Pour the red wine from the casserole dish back over the meat frequently during the cooking time.
9. 9. Peel the onions and slice them into thin rounds.
10. 10. Heat butter in a casserole dish and sear the onion slices vigorously.
11. 11. Deglaze the onions with meat broth and bring the mixture to a boil.
12. 12. Let the onions simmer on medium heat for about 45 minutes.
13. 13. Remove the finished roast from the casserole dish and set it aside.
14. 14. Strain the cooking liquid from the meat through a sieve to remove the spices and bay leaves.
15. 15. Add the strained liquid to the cooked onions.
16. 16. Reduce the sauce on high heat again until it thickens slightly.
17. 17. Dust the sauce with flour and stir briefly to avoid lumps.
18. 18. Season the sauce to taste with salt, pepper, and thyme.
19. 19. Stir in crème fraîche until the sauce is creamy.
20. 20. Clean the vegetables, wash them, and cut them into fine cubes.
21. 21. Heat oil in a pot and briefly sauté the rice in it.
22. 22. Wash the raisins and let them drain well.
23. 23. Add the diced vegetables and raisins to the rice in the pot.
24. 24. Season the rice mixture with salt and pepper.
25. 25. Deglaze the rice with white wine and vegetable broth.
26. 26. Let the rice cook in the closed pot for about 45 minutes.
27. 27. Slice the roast into thick slices.
28. 28. Serve the roast slices together with the onion sauce and vegetable rice.

Nutrition per serving

• kcal: 1142
• Protein: 61 g · Fett/Fat: 41 g · Carbs: 77 g