Classically German

Beef Roast with Root Vegetables and Red Wine Sauce

4
Average: 4 (1 vote)
(1 vote)
Beef Roast with Root Vegetables and Red Wine Sauce
share Share
print
bookmark_border Copy URL
Health Score:
8,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
2 h. 15 min.
Preparation
ready in 2 d. 2 h. 15 min.
Ready in

Healthy, because

Even smarter

The larded roast beef convinces with optimally usable iron, which the body needs for blood formation and thus plays an important role in oxygen transport. The protein contained in the meat is also of high value - it is used, among other things, for muscle building and maintenance. Celeriac provides stimulating essential oils which make the vegetables easily digestible and, together with the bitter substances, ensure a calmer digestion.

Homemade red cabbage salad goes particularly well with the larded roast beef. Try our recipe for the smart red cabbage!

Ingredients

for
6
Ingredients
1 ½ kilograms Roast beef
½ liter Red wine
4 tablespoons Red wine vinegar
200 milliliters water
5 Juniper berries
2 teaspoons thyme
2 bay leaves
2 onions
100 grams Celery root
2 carrots
1 Orange (sliced)
salt
peppers
200 milliliters Whipped cream
How healthy are the main ingredients?
Whipped creamthymeJuniper berriesonioncarrotOrange

Preparation steps

1.

When buying the beef roast, ask the butcher to stuff it with about 150 grams of ham. Alternatively, make deep cuts into the roast and insert thick strips of ham. 

2.

Combine the red wine, red wine vinegar and water in a saucepan and bring to a boil. Remove from heat and let cool. Place the beef roast in an airtight container with the juniper berries, thyme and bay leaf and pour the wine mixture on top. Cover and refrigerate for 2 days. 

3.

Peel and dice the onions, celery root and carrots. 

4.

Preheat the oven to 160°C (approximately 325°F). Remove the beef roast from the marinade and pat dry. Season with salt and pepper. Heat the oil in a large roasting pan and sear the roast on all sides. 

5.

Add the diced vegetables and orange slices to the pan and pour the marinade over the top. Transfer to the oven and cook for 1 1/2 hours, basting often with the pan juices. 

6.

Remove the roast from the pan and cover with aluminum foil to keep warm. Deglaze the pan with about 100-150 ml of water and strain through a fine mesh sieve. Bring the pan drippings to a boil, stir in the heavy cream and season with salt and pepper. Cut the beef roast into slices, place on a serving platter along with the diced vegetables and serve with the sauce.