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🍽️ Juicy Beef Pot Roast in Clay Pot

374 kcal · 30 min · 4 servings

Ingredients

• 1 kg Beef Braising Roast (Top Round)
• 6 Onions
• 4 Stalks Celery
• 2 Parsley Roots
• 2 Carrots
• 1 Stalk Leek
• Salt
• Pepper
• 2 Bay Leaves
• 4 Black Peppercorns
• 300 ml Beef Broth
• 0.125 l White Wine
• 1 Fresh Rosemary Sprig
• Fresh Basil (for Garnish)

Instructions

1. 1. Submerge the clay pot completely in water and let it soak for at least 15 minutes.
2. 2. Peel the onions.
3. 3. Thoroughly wash the parsley roots, the celery stalk, the carrots, and the leek.
4. 4. Remove the tough ends and the stringy greens from the roots and the leek.
5. 5. Cut the vegetables into thick slices and coarse chunks.
6. 6. Rinse the meat under cold water.
7. 7. Pat the meat completely dry with kitchen paper or a clean cloth.
8. 8. Season the meat generously with salt and black pepper.
9. 9. Preheat the oven to 200 degrees Celsius.
10. 10. Place the seasoned meat into the soaked clay pot.
11. 11. Add the prepared vegetables to the pot.
12. 12. Add the bay leaves and the peppercorns to the pot.
13. 13. Pour the meat broth over the meat.
14. 14. Pour the white wine over the meat.
15. 15. Place the lid on the clay pot.
16. 16. Place the pot in the preheated oven.
17. 17. Braise the meat for about 2 hours.
18. 18. Remove the pot from the oven.
19. 19. Cut the roast into bite-sized pieces or slices.
20. 20. Place the sliced meat back into the pot.
21. 21. Serve the roast together with the vegetables from the pot.

Nutrition per serving

• kcal: 374
• Protein: 60 g · Fett/Fat: 6 g · Carbs: 14 g