← All recipes

🍽️ Tender Beef Pot Roast in a 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. Rinse the empty clay pot under running water and fill it completely with water, letting it soak for ten minutes.
2. 2. Peel the parsley roots, celery stalks, carrots, and shallots.
3. 3. Cut the peeled vegetables into coarse chunks or small cubes.
4. 4. Preheat your oven to 180 degrees Celsius with fan setting.
5. 5. Pour out the water from the soaked clay pot and shake it dry.
6. 6. Place the cut vegetable pieces into the drained clay pot.
7. 7. Place the bay leaves and rosemary sprigs on top of the vegetables.
8. 8. Rinse the piece of meat briefly under cold water.
9. 9. Pat the meat dry all over with a kitchen towel.
10. 10. Season the meat generously with salt and black pepper.
11. 11. Place the seasoned meat directly on top of the vegetable bed in the clay pot.
12. 12. Mix the meat broth with the wine and pour the liquid into the pot.
13. 13. Place the lid on the clay pot and put it in the preheated oven.
14. 14. Let the meat braise for about one and a half hours at 180 degrees Celsius with fan.
15. 15. Check on the dish occasionally and add some warm broth if necessary, as the liquid may evaporate too much.

Nutrition per serving

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