Beef Pot Roast
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
2 h. 20 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 kilogram Beef (from the shoulder)
- 6 onions
- 4 stalks Celery
- 2 Parsnips
- 2 carrots
- 1 stalk Leeks
- salt
- peppers
- 2 bay leaves
- 4 black peppercorns
- 300 milliliters Beef broth
- ⅛ l white wine
- 1 fresh rosemary
- fresh Basil (for garnish)
Preparation steps
1.
Boil broth in a pot for at least 15 minutes.
2.
Peel onions. Rinse parsley, celery, carrots and leeks, trim and cut into slices.
3.
Rinse meat with cold water, pat dry and season with salt and pepper.
4.
Preheat the oven to 200°C (approximately 400°F). Place the meat in a clay pot and cover with prepared vegetables, bay leaves and peppercorns.
5.
Add broth and white wine, cover and cook in the preheated oven for approximately 2 hours.
6.
Before serving, slice roast, put back into the pot and serve with vegetables.
