Pot Roast
Ingredients
- Ingredients
- 1 ⅕ kilograms Beef
- salt
- freshly ground peppers
- 100 grams carrots
- 120 grams Celery root
- 60 grams white onions
- 2 thyme
- 1 rosemary
- 3 parsley
- 2 Tbsps vegetable oil
- 30 grams butter
- 2 Tbsps Tomato paste
- 200 milliliters Red wine
- 300 milliliters Beef stock
- For the sauce
- 1 Tbsp chopped Fresh herbs (such as thyme, rosemary, parsley)
- 50 grams white onions
- 50 grams sun-dried tomatoes (in oil)
- 40 grams black Olives
Preparation steps
Salt and pepper meat to taste. Peel and rinse vegetables and cut into 1-inch pieces. Tie herbs into a bouquet. Heat oil and butter heating in a large roasting pan and fry meat evenly. Add vegetables and tomato paste and cook briefly. Deglaze with wine and add herb bouquet.
Cover and braise for 30 minutes in an oven preheated to 220°C (approximately 425°F). Turn oven to 180°C (approximately 350°F), add beef stock and continue roasting for 1 to 1 1/2 hours. Remove roast from oven and let rest wrapped in aluminum foil. Pour sauce through a sieve to remove vegetables.
For the sauce, peel onion and chop finely, then sauté in 1 tablespoon of oil. Cut the drained tomatoes into pieces and add olives and herbs. Sauté briefly. Cut roast into slices, arrange on a plate and pour sauce. Serve with tagliatelle.
