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🍽️ Juicy Beef Roast with Braised Carrots and Onions

471 kcal · 30 min · 4 portions

Ingrédients

• 1 kg beef roast (e.g. shoulder)
• 1 kg small carrots
• 5 onions
• 2 tbsp oil
• 0.5 l meat broth
• 1 bay leaf
• 1 tsp marjoram (crushed)
• 5 juniper berries
• 1 tsp peppercorns
• basil (for garnish)
• salt
• pepper (from the mill)

Préparation

1. 1. Rinse the meat under cold water and pat it completely dry with kitchen paper.
2. 2. Season the meat generously with salt and black pepper.
3. 3. Heat oil in a roasting pan and sear the meat on all sides until it forms a brown crust.
4. 4. Pour the meat broth into the pan and preheat the oven to 160 degrees for top and bottom heat.
5. 5. Cover the pan and let the meat braise for about one hour.
6. 6. Turn the meat repeatedly during cooking to ensure even cooking.
7. 7. Peel the carrots and the onions.
8. 8. Halve the onions and clean the carrots.
9. 9. Add the vegetables along with marjoram, juniper berries, and peppercorns to the meat in the pan.
10. 10. Cover the pan again and braise the meat for another hour.
11. 11. Remove the lid and let the meat cook uncovered for another 20 to 30 minutes until nicely browned.
12. 12. Remove the peppercorns, juniper berries, and bay leaf from the sauce as desired.
13. 13. Finally, season the sauce to taste with salt and pepper.
14. 14. Place the meat, sauce, and vegetables into a serving bowl.
15. 15. Garnish the dish with fresh basil leaves and serve.

Nutrition par portion

• kcal: 471
• Protein: 54 g · Fett/Fat: 19 g · Carbs: 20 g