Pot Roast

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Pot Roast
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Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation

Ingredients

for
4
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 tablespoons vegetable oil
30 grams butter
2 tablespoons Tomato paste
200 milliliters Red wine
300 milliliters Beef stock
For the sauce
1 tablespoon chopped Fresh herbs (such as thyme, rosemary, parsley)
50 grams white onions
50 grams sun-dried tomatoes (in oil)
40 grams black Olives
How healthy are the main ingredients?
BeefcarrotoniononionTomato pasteOlive

Preparation steps

1.

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.

2.

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.

3.

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.