Classic Roast Beef with Gravy

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(1 vote)
Classic Roast Beef with Gravy
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Health Score:
7,9 / 10
35 min.
ready in 2 h. 55 min.
Ready in


1 stalk Leeks
2 onions
400 grams Celery root
400 grams carrots
1 ⅕ kilograms Roast beef (from the shoulder)
peppers (freshly ground)
3 tablespoons vegetable oil
1 tablespoon Tomato paste
500 milliliters Red wine
500 milliliters Beef broth
1 bay leaf
½ teaspoon Juniper berries
2 cloves
1 teaspoon peppercorns
3 tablespoons butter
fresh bay leaves (for garnish)
How healthy are the main ingredients?
carrotLeekTomato pasteonionsaltJuniper berries

Preparation steps


Peel onions and roughly chop. Rinse leek and cut in half. Peel celery root and carrots. Dice most of the leek, celery root and carrots. Cut remaining vegetables into fine julienne strips and set aside for garnish. Preheat oven to 160°C (approximately 325°F). Rinse meat and pat dry. Season meat with salt and pepper, sauté in 2 tablespoons hot oil on all sides, remove meat from pan and place in baking dish. For the gravy, sauté diced celery root and carrot until browned. Add tomato paste and leeks to pan and sauté briefly. Deglaze pan with half the red wine and boil down. Pour in remaining wine and boil down again. Add some broth, bay leaf, juniper berries and cloves and season with pepper. Place gravy mixture in pan with meat, cover and bake about 1 hour. Remove cover, turn meat over and bake another hour, adding more broth if necessary. Remove roast from gravy, wrap in foil and let rest. In a saucepan, boil down gravy or add more  broth as desired. Remove gravy from heat, stir in remaining cold butter and season with salt and pepper.


For the garnish, sauté julienne vegetable strips in 1 tablespoon hot butter. Add a little broth, season with salt, cover and cook until tender, 2-3 minutes. Cut roast into slices and arrange on plates to serve. Drizzle sliced roast with gravy and garnish with julienne vegetables and bay leaves. Serve remaining gravy separately. Serve with potato dumplings if desired.