← All recipes

🍽️ Juicy Roast Beef in a Clay Pot

394 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 2 parsley roots
• 4 stalks celery
• 2 carrots
• 1 stalk leek
• 1 kg roast beef (trimmed and ready for cooking with fat cap)
• salt
• pepper (from the mill)
• 2 bay leaves
• 1 tsp peppercorns
• 1 sprig rosemary
• 150 ml meat broth

Instructions

1. 1. Submerge the empty clay pot completely in cold water so it can absorb plenty of moisture.
2. 2. Thoroughly wash all vegetables (onions, parsley roots, celery, carrots, and leeks).
3. 3. Remove any tough or dirty parts of the vegetables and peel them if necessary.
4. 4. Cut the prepared vegetables into coarse, bite-sized pieces.
5. 5. Rinse the meat briefly under running water.
6. 6. Pat the meat completely dry with kitchen paper or a clean cloth.
7. 7. Tie the meat with kitchen twine to help it keep its shape during cooking.
8. 8. Season the meat generously with salt and freshly ground pepper.
9. 9. Take the clay pot out of the water and drain any remaining water thoroughly.
10. 10. Place the cut vegetables into the pot.
11. 11. Add the bay leaves, whole peppercorns, and fresh rosemary to the vegetables.
12. 12. Season the vegetables in the pot with salt and pepper as well.
13. 13. Pour the meat broth over the vegetables and spices.
14. 14. Place the prepared piece of meat on top of the vegetables.
15. 15. Place the lid securely on the clay pot.
16. 16. Place the pot into a cold oven.
17. 17. Set the oven to 180 degrees Celsius with fan (convection).
18. 18. Let the roast cook for about one and a half hours.

Nutrition per serving

• kcal: 394
• Protein: 60 g · Fett/Fat: 12 g · Carbs: 11 g