Pot Roast with Red Wine Sauce
Beef braising is easier than you might think, and is not just a culinary delight: with 2.6 milligrams of iron per 100 grams, beef is one of the best sources of this trace element, which stimulates blood formation and improves oxygen transport in the body. Another plus point: The iron from beef is optimally usable for the body.
If you would like to do without alcohol, you can also pour meat broth over the roast completely. And what goes well with braised beef? The possible side dishes for roasting are as versatile as they are delicious. Whether dumplings, mashed potatoes, potatoes or potato rösti or rather apple-celery puree. We could go on endlessly with the list of side dishes that go well with roast beef.
- 2 onions
- 2 carrots
- 150 grams Celery root
- 1 ⅕ kilograms Roast beef (such as. shoulder or leg)
- freshly ground peppers
- vegetable oil (eto saute)
- 250 milliliters Beef broth
- 1 Tbsp Tomato paste
- 500 milliliters Red wine
- 1 bay leaf
- 1 tsp Juniper berries
- 1 tsp peppercorns
Preheat the oven to 160°C (approximately 325°F).
Rinse and peel the onions, carrots and celery and cut them into 1 cm cubes (approximately 3/8-inch).
Risne the meat, pat dry and season with salt and pepper. Heat about 2 tablespoons of oil in a pan and brown the meat on all sides. Remove from pan and place on a plate. Add the broth to the pan, scraping up any browned bits and set aside.
Heat about 2 tablespoons oil in a roasting pan, add the vegetables and saute until golden brown 5-10 minutes. Stir in the tomato paste and saute briefly, then deglaze with the broth from the pan the meat was seared in. Add the meat to the pan along with enough red wine to cover the meat by about a third. Place on the middle shelf of the oven and cook the meat, turning it in the liquid every 30 minutes until tender, about 2 1/2 hours, adding more wine if needed.
Add the bay leaf, juniper and pepper to the pan after the meat has cooked 2 hours.
Check the meat with a fork and if it goes in easiylu, the meat is done. Remove the roasting pan from the oven, lift the meat from the sauce and wrap the meat in foil to rest. Strain the sauce through a fine sieve into a small saucepan. If the sauce is too thin, boil it down to reduce it. Season with salt and pepper.
Unwrap the meat and slice.
Pour the sauce over the meat and serve.