Roast Beef with Zucchini

For the roast, trim the beef; set the the trimmings aside. Salt and pepper the meat. Rinse or peel the vegetables for roasting and dice finely. Remove the tomato stems and cut into quaters. Heat the oil in a large dutch oven and brown the meat on all sides. Cook the roasting vegetables with the meat in portions, then add the tomatoes and the bay leaf and pour in half of the beef stock. Cover and place in a preheated oven (180°C or approximately 350°F); cook for about 2 hours. Add the rest of the beef stock in two batches during the cooking time. Baste the meat with the juices as needed. 

For the zucchini, use a melon baller to cut out medium-sized balls (the leftover zucchini pieces can be used for a zucchini cream soup). Melt the butter in a frying pan, add the zucchini balls and cook briefly. Pour in the stock, season with salt and pepper and sprinkle in the herbs. Simmer everything for 3-4 minutes.

After about 2 hours, remove the meat from the oven, wrap in aluminum foil and let rest for 10 minutes. Strain the sauce through a sieve, reduce to one-third and season with salt and pepper. Cut the roast into slices and add the extra juices to the sauce.