Beef Pot Roast
- 2 onions
- 2 carrots
- 150 grams Celery root
- 1 ⅕ kilograms Roast beef (from the shoulder)
- 2 tablespoons vegetable oil
- 1 tablespoon Tomato paste
- 200 milliliters Beef broth
- 200 grams smoked Pancetta
- 400 milliliters Red wine
- 1 bay leaf
- 1 teaspoon Juniper berries
- 3 sprigs thyme
- 1 teaspoon peppercorns
- 2 tablespoons butter
Preheat the oven to 160°C (approximately 350°F).
Peel onions, carrots and celery and cut into cubes. Rinse beef, pat dry and season with salt and pepper. Heat oil in a roasting pan and brown beef on all sides. Remove beef from the roasting pan, add prepared vegetables to the roasting pan and fry until golden brown. Add tomato paste, stir, fry briefly and then add broth. Place beef back in the roasting pan, add bacon and as much red wine is needed to cover beef halfway. Cook in the preheated oven, covered, for about 2 hours. Meanwhile, turn beef every 30 minutes and add red wine as needed.
Add bay leaf, juniper, thyme and pepper to the roasting pan and cook in the preheated oven for another 30 minutes.
To check if the meat is cooked, insert a meat fork. Finally, remove roasting pan from the oven, lift beef and fat from the sauce, wrap beef in foil and let rest. Strain roasting juices through a fine sieve into a small saucepan. Depending on the desired amount and consistency, boil down liquid a little. Remove from the heat, stir in butter and season with salt and pepper.
Remove foil from the meat and cut into slices.
Serve sliced beef on plates with the roasting juice sauce.
If desired, serve with vegetables.