Pot Roast with Boiled Potatoes and Vegetables

For the beef: Peel the carrots and celery and cut into sticks. Peel and quarter the onion. Cut the leek into 1-1.5 cm (approximately 1/4-1/2 inch) thick slices. Rinse the parsley, shake dry and pluck leaves.

Rinse the potatoes, peel, cut into cubes and cover with cold water.

Place the beef in a large pot along with 1 tablespoon peppercorns. Cover with water and bring to a boil.

Skim off the foam as the beef cooks. Season with salt to taste.

Add the parsley stems to the beef and simmer, covered, for 3 hours.

Remove parsley stalks and peppercorns.

Add the vegetables to the beef and season with salt and pepper to taste. Cook until the vegetables are tender, about 30-60 minutes.

Remove the meat and allow to drain.

Thinly slice meat and divide between plates. 

Divide the vegetables between the plates.

For the sauce: Finely grate 2 tablespoons of horseradish.

In a bowl, stir the creme fraiche with the horseradish.

Stir in the cream, and season with salt and pepper to taste.

Drain the potatoes and place in a saucepan.