Pot Roast

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Pot Roast
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Health Score:
7,0 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 3 h. 40 min.
Ready in

Ingredients

for
4
Ingredients
1 kilogram Beef (such as chuck)
2 onions
2 carrots
200 grams Celery root
2 garlic
100 grams smoked Pancetta
2 tablespoons vegetable oil
salt
freshly ground peppers
2 tablespoons Pastry flour
200 milliliters Red wine
250 milliliters Beef broth
250 grams shallots
2 tablespoons butter
1 tablespoon Sherry vinegar
How healthy are the main ingredients?
Beefshallotonioncarrotgarlicsalt

Preparation steps

1.

Rinse the meat and pat dry.

2.

Peel the onions, carrots, celery root and garlic and roughly chop. Chop pancetta finely and fry in hot oil. Take out of pan, lightly salt the beef roast, season with pepper and brown in a roasting pan on all sides. Remove roast and fry the vegetables until browned. Sprinkle with the flour and pour in the red wine and some broth. Place the meat, bay leaf and juniper berries in the pan, cover and allow to simmer gently for about 3 hours over low heat. Turn the roast occasionally and pour in the remaining broth as needed.

3.

At the end of cooking, peel the shallots, fry in butter, season with salt, add sherry vinegar and a little water, cover and simmer until the shallots are soft, about 15 minutes.

4.

Take the finished roast from the roasting pan, wrap in aluminum foil and let it rest. Strain the sauce through a sieve, let demand still simmer a little, add the shallots and bacon and season.

5.

Cut the meat into slices and serve with the sauce.

6.

Serve as desired with noodles and green salad.